Ingredients:
- 3 tablespoons unsalted butter
- 3 oz. Parmesan cheese, grated + additional for serving
- 3 oz. Emmenthal, finely shredded
- 3 oz. Fontina, finely shredded
- 3 oz. mozzarella, finely shredded
- nutmeg
- salt and pepper, to taste
Preparation:
Time: 30 minutes
Yield: 4
Make the Pasta
- Cook pasta according to cooking directions for 12-13 minutes. While the pasta cooks, warm a casserole dish in a low oven. Melt the butter over medium-low heat. Drain the pasta and put it into the pre-warmed serving dish. Toss with the cheeses and melted butter. Add a few gratings of nutmeg and salt and pepper to taste. Serve immediately dusted with additional Parmesan.
