Fettuccine with three cheeses pg 172

This serves 2-4 people, so I split the difference at 3 Cookbook has you make your own pasta including 1 cup loosely packed mix of Marjoram and parsley and little thyme. Cut it into Tagliatelle or Fettuccine. (for 7 oz of pasta) This is going to be a rich creamy pasta. Book recommends a blood orange and fennel salad.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring large pot of salted water to boil

Step 2

In a wide sauté pan, heat the cream slowly with most of the Fontina, all the gorgonzola, and the garlic. Cook over low heat, stirring, as the cheese melt, until sauce is slightly thickened

Step 3

Stir in the fresh herbs and season with salt if needed - it may not. These are salty cheeses

Step 4

Salt the boiling water (if you haven't already), cook the pasta, scoop it out and add it directly to the sauté pan with the remaining Fontina. Turn pasta over repeatedly with a pair of tongs to distribute the sauce.

Step 5

Serve into hated plates or bowls. Finish with a grind of fresh black pepper and a generous amount o f grated Parmesan.