Fettuccine Quatro Formaggi

• 1 pound spinach fettuccine
• 1 1/2 cups whipping cream
• 3/4 cup crumbled Gorgonzola cheese
• 2/3 cup grated provolone cheese
• 1/2 cup crumbled soft fresh goat cheese (such as Montrachet)
• 1/4 cup (1/2 stick) butter
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon ground nutmeg
• 3/4 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, toasted

1. Cook pasta in pot of boiling salted water until just tender but still firm to bite.
2. Meanwhile, combine cream and next 6 ingredients in heavy large sauce-pan.
3. Whisk over medium heat until mixture simmers and is smooth.
4. Drain pasta; return to same pot.
5. Add cream sauce and Parmesan to pasta; toss to coat.
6. Season with salt and pepper.
7. Sprinkle with pine nuts and serve.

fettuccine, whipping cream, gorgonzola cheese, provolone cheese, goat cheese, butter, red pepper, ground nutmeg, freshly grated parmesan cheese, pine nuts

Taken from www.epicurious.com/recipes/food/views/fettuccine-quatro-formaggi-5887 (may not work)