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Categories:
unsalted butter shallots salt white wine water cream penne pasta Fontina cheese Gorgonzola Pecorino-Romano cheese Parmesan cheese
Viewed: 62 - Published at: 2 years agoIngredients
- 2 tablespoons unsalted butter
- 2 shallots, minced
- table salt & fresh ground pepper
- 34 cup dry white wine
- 4 34 cups water
- 1 14 cups cream
- 12 ounces penne pasta (3 3/4 cups)
- 34 cup shredded Fontina cheese
- 12 cup crumbled gorgonzola
- 34 cup grated pecorino romano cheese
- 13 cup grated parmesan cheese
Method
- Melt butter in a large nonstick skillet over medium heat.
- Add shallots and 1/2 teaspoon salt, and cook until softened, about 1 minute.
- Stir in wine and simmer until almost dry, about 1 minute.
- Stir in water, cream, and penne.
- Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
- Tunr off the heat and stir in cheeses, one after another.
- Season with salt and pepper to taste and serve.
