Four Cheese Linguine with Prosciutto!
Oh! My! Goodness!
This is an amazingly delicious pasta dish.
Honestly, it has the taste and quality, of a very expensive pasta dish from a fine Italian restaurant.
The sauce is rich, cheesy and decadent!
The recipe produces a dish that has a lot of sauce to pasta ratio.
I hate pasta recipes that have a meager, skimpy amount of sauce dressing them.
Oh, and did I mention it’s super quick and easy to prepare?
There’s no white sauce to make.
No uncooked eggs thickening the sauce to worry about.
Frankly, this is one of the easiest pasta sauces I’ve ever made!
And it tastes like a gourmet chef magically popped into your kitchen and made it for you!!!
When I first read this recipe, I was surprised to see Swiss cheese as one of the cheeses in this dish.
Frankly, it didn’t sound to me like the flavor of Swiss would work in the sauce.
I was concerned it would be too strong and dominant.
Well, I’m so glad I tried it.
It wasn’t too strong at all.
In fact, all the cheese in this recipe blended together beautifully.
I used a really nice, slightly robust, Gorgonzola cheese from Trader Joes.
The earthiness of the Gorgonzola really came through in the sauce and gave it a wonderful finish.
Now, I have to tell you, my hubby doesn’t like the flavor of bleu cheese.
Generally, a standard bleu is far too strong for him.
Gorgonzola, even one that’s slightly robust, he tolerates in moderation.
For him, even though it was the most dominant flavor of all the cheeses, the sauce was perfect.
To the tune of three servings and lots of moaning!
As with any pasta cream sauce, this pasta recipe is best served immediately after the pasta and sauce is tossed.
In fact, I wait until everyone is at the table to toss everything together.
I like to reserve some pasta water right before I drain my pasta to have on hand in case I want or need to thin the sauce out a bit.
Make sure you drain the pasta well, so you don’t dilute the sauce unnecessarily.
I make the sauce in a saucepan that’s large enough to toss the cooked and drained pasta in.
This sauce works really well with a variety of fresh herbs.
In this recipe, my two favorites to use are Italian flat leaf parsley or rosemary.
The fresh green herbs really help add some needed visual appeal to this kind of dish!
If you don’t happen to have any fresh herbs on hand, the sauce is really delicious on its own.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- Yield : Serves 8
- 16 Ounce Dried Linguini
- Reserved Pasta Water
- 4 Ounces Swiss Cheese, Shredded
- 4 Ounces Fontina Cheese, Shredded
- 4 Ounces Gorgonzola Cheese, Crumbled
- 1 Cup Parmigiano-Reggiano Cheese, Shredded
- 2 Tablespoons All-Purpose Flour
- 2 Cups Heavy Cream
- 1 Cup Milk
- Heavy Pinch Nutmeg
- 1/2 Teaspoon Black Pepper
- 8 Ounces Prosciutto, Thinly Sliced and Chopped
- 1 Tablespoon Fresh Rosemary, Chopped
1. Cook the pasta according to package directions. Before draining pasta, scoop out about 1 cup of pasta water and reserve.
2. In a large saucepan, add all the cheeses and toss with the flour to evenly coat. Add the cream, milk, nutmeg, pepper and Prosciutto. Cook over medium-low heat, stirring frequently bringing mixture to a boil.
3. Add the well drained pasta to the sauce in the saucepan and toss to coat. Thin as needed with pasta water. Sprinkle with rosemary and serve immediately.