Fusilli with Zucchini and Fonduta

1. 1

   In a medium heatproof bowl, combine the grated cheese and the milk.

2. 2

   Allow the mixture to stand for 20 minutes and then drain off the milk, reserving 1/4 cup.

3. 3

   Set the bowl with the cheese over a saucepan of barely simmering water, or transfer the cheese to the top of a double boiler.

4. 4

   Whisk until the cheese melts, about 5 minutes.

5. 5

   In a small bowl, whisk together the egg yolks and the reserved 1/4 cup milk and add to the melted cheese with the butter, whisking.

6. 6

   The mixture will separate.

7. 7

   Add the salt and pepper and continue whisking until the sauce is almost smooth, about 3 minutes longer.

8. 8

   Do not cook too long or the mixture will curdle.

9. 9

   The sauce will not be completely smooth.

10. 10

    Meanwhile, in a large pot of boiling, salted water, cook the fusilli for 10 minutes.

11. 11

    Add the zucchini and bring back to a boil.

12. 12

    Cook until the zucchini and pasta are just done, about 3 minutes longer.

13. 13

    Drain.

14. 14

    Toss with the fonduta.

* Per serving · 4 servings · Values may vary.

No additional tips available.