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Ingredientes
- 1 lb rigatoni
- 1Â 1/2 c. half and half
- 3 ounce gorgonzola cheese, crumbled
- 3 ounce bela paese or possibly talegggio cheese, cubed
- 3 ounce fontina cheese, cubed
- 1/2 c. freshly grated parmesan cheese
- 2 Tbsp. minced fresh parsley
Direcciones
- Cook pasta in salted water till tender but still hard to the bite. Mean while bring half and half to simmer in heavy skillet over medium-low heat. Add in Gorgonzola, Bel Paese and Fontina cheeses, stir till melted. Drain pasta and add in to sauce.
- Toss to coat. Season with salt and pepper.
- Transfer to large bowl. Sprinkle with Parmesan and parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 235 | 71% |
| Total Fat 26.76g | 33% |
| Saturated Fat 16.72g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 696mg | 29% |
| Potassium 212mg | 6% |
| Total Carbs 5.35g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.71g | 0% |
| Protein 17.54g | 28% |
