Three-cheese pasta


Ingredients 10
Servings 4
Time

Ingredients

  • 500
    g
    fettucine or tagliarini
  • 30
    ml
    salt
  • 60
    ml
    butter
  • 500
    g
    fresh black mushrooms, thickly sliced
  • small bunch fresh basil leaves
  • 150
    g
    mascarpone cheese
  • 150
    g
    Gorgonzola or creamy blue cheese, crumbled
  • 150
    g
    Emmenthaler or Gruyère cheese, grated
  • salt and milled black pepper
  • 125
    ml
    cream
 

Method

 
1. Heat water in a pasta pot or large, deep saucepan until boiling rapdly. Add salt. Place pasta in pot or saucepan and cook according to packet instructions. 2. Heat butter (or use 30 ml - 2 tbsp- each butter and sunflower oil) in a frying pan over moderate heat and fry mushrooms for 2 to 3 minutes or until softened, stirring once or twice. Don't overcook. Remove from pan, set aside and keep warm. 3. Test pasta to see if it is al dente. Drain in the strainer of the pasta pot or through a colander (see tips). 4. Heat a large serving dish and layer pasta in it alternately with basil leaves, mushrooms, blobs of mascarpone, crumbled Gorgonzola and grated Emmenthaler cheese, seasoning each layer with salt and pepper and ending with a layer of pasta. 5. Pour cream over and grind black pepper generously on top. Toss lightly and serve at once.
 

 

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