Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic. | 2. Whisk in the heavy cream until hot. | 3. Slowly add the freshly grated cheeses into the hot cream mixture. Finally add the salt and pepper. Stir often to make sure no cheese settles at the bottom. | 4. Simmer until all the cheeses are melted and the sauce reaches the desired thickness. Do not let this sauce boil, or it will begin to separate and the cheeses will become grainy. | 5. Serve with pasta and garnish with freshly grated pecorino romano cheese (used by restaurant), if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
heavy cream	2	quarts		-	-	-	-
butter	1			85.5	3.9285	2.6715	7.2
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
parmesan cheese	1	lb	grated	1678.2938	181.4372	181.4372	22.6796
fontina cheese	4	ounces		441.126	1.7577	29.0304	35.3128
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
salt	1	teaspoon		-	-	-	-
black pepper	2	teaspoons		11.546	2.9417	0.4779	0.15

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.