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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parmesan cheese	4	ounces	cut	419.5725	45.3592	45.3592	5.6699
parsley leaf	1/4	cup		100.8667	0.0	22.44	0.5667
kefalotiri	4	ounces	grated	100.8667	0.0	22.44	0.5667
fontina cheese	4	ounces	grated	441.126	1.7577	29.0304	35.3128
butter	1/4	cup		342.0	15.714	10.686	28.8
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
gorgonzola	4	ounces	cut	100.8667	0.0	22.44	0.5667
fettuccine pasta	1	lb	cooked drained	100.8667	0.0	22.44	0.5667
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
pepper			ground	-	-	-	-

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