Three Cheese Pasta
- 1/4 cup fontina, shredded (use frozen fontina for easier shredding)
- 1/4 cup mozzarella, shredded
- 1/4 cup Parmesan, shredded
- 1/2 cup milk
- 1/4 cup white wine (I used pinot grigio)
- salt & pepper to taste
- pasta (I used linguine)
After the pasta water starts boiling put in pasta. In a separate pot on medium heat pour in the milk. Add fontina and mozzarella. Stir continuously so the cheeses don't burn. Add a pinch of pepper and salt to taste.
Optional: a pinch of nutmeg (I didn't have any).
When cheese is fully melted add a 1/4 cup of white wine. Put pasta in a skillet and cover with cheese sauce. Top with half of the Parmesan and toss it all together. Top with other half of Parmesan.
Serves two. I served with Texas Toast and salad.