Fusilli With Four Cheeses And Balsamic Vinegar – a delicious recipe with fusilli, heavy cream, Parmesan cheese, freshly grated Fontina Val d'Asta cheese, Camembert, Salt. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350 F. Cook the fusilli until al dente. Drain, reserve 1/4 C of the cooking water. Return pasta to the pot.
2
In a medium saucepan, bring the heavy cream to a simmer. Reduce the heat to low and stir in 1/2 C of the Parmesan and the Fontina. Remove from the heat and stir in the Gorgonzola and Taleggio. Let the sauce stand until all the cheese is melted, about 5 minutes.
3
Toss the pasta with the cheese sauce along with there reserved pasta water. Season with salt and pepper. Transfer the pasta to a 9 X 13 inch baking dish and sprinkle with the remaining Parmesan cheese. Bake for 15 minutes, until the top is lightly browned.
4
In a small skillet, boil the balsamic vinegar until reduced to 1 1/2 T, about 8 minutes. Drizzle over the pasta, sprinkle with parsley and serve.
554
kcal
Calories
46
g
Fat
6
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 lb. fusilli, 1 C heavy cream, 3/4 C freshly grated Parmesan cheese (3 oz.), 1/2 C freshly grated Fontina Val d'Asta cheese (2 oz.), and more.
Yes, Fusilli With Four Cheeses And Balsamic Vinegar falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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