All you need to complete a light meal is a crisp salad or vegetable vinaigrette. For dessert, serve a piquant Italian ice or fresh fruit.
3 T butter, divided
1 1/2 T all-purpose flour
1/8 t ground nutmeg
Dash of white pepper
1 C half-and-half
1/2 C vegetable stock
1/3 C shredded fontina cheese
1/3 C shredded Bel Paese cheese
1/3 C crumbled Gorgonzola cheese
8 oz fettuccine
3/4 C grated Parmesan, divided
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In a 2-qt pan over medium heat, melt 1 1/2 T of the butter. Mix in flour, nutmeg and pepper; cook, stirring, until bubbly. Slowly stir in half-and-half and stock; cook, stirring constantly, until sauce boils and thickens. Mix in fontina and Bel Paese cheeses; cook, stirring, until cheeses are melted and sauce is smooth. Stir in Gorgonzola cheese until blended; place pan over simmering water to keep sauce warm.
Cook noodles according to package directions. Drain well. Toss noodles lightly with remaining 1 1/2 T butter and 1/2 C of the Parmesan cheese. Spoon noodles onto serving plates. Top each serving with an equal amount of cheese sauce and the remaining 1/4 C Parmesan. Makes 4 servings.
