Pasta Ai Quattro Formaggi

• 4 ounces parmesan cheese, cut into 4 pieces
• 1/4 cup fresh parsley leaves
• 4 ounces kefalotiri, coarsely grated (or Regato, or any sharp, dry cheese)
• 4 ounces Fontina cheese, coarsely grated
• 1/4 cup butter
• 2 cups whipping cream
• 4 ounces gorgonzola, cut into 1 inch cubes
• 1 lb plain fettuccine pasta or 1 lb spinach fettuccine, cooked until al dente and drained
• 1/4 teaspoon nutmeg
• fresh ground pepper

1. Combine Parmesan and parsley in work bowl of processor.
2. Chop using ON/OFF turns, then process until cheese is finely minced.
3. Combine with grated Kefalotiri and Fontina.
4. Melt butter in large skillet over medium heat.
5. Add cream and Gorgonzola and cook, stirring occasionally, until cheese is completely melted.
6. Add hot pasta and toss gently to coat.
7. Reduce heat to low and cook 3-4 minutes.
8. Remove from heat.
9. Add parsley/cheese mixture with nutmeg, pepper and salt to taste (if needed), tossing gently until all cheese is melted.
10. Taste and adjust seasoning.

parmesan cheese, parsley, regato, cheese, butter, whipping cream, gorgonzola, pasta, nutmeg, fresh ground pepper

Taken from www.food.com/recipe/pasta-ai-quattro-formaggi-70110 (may not work)