Ingredients
350 g tagliatelle
50 g Gorgonzola
50 g Fontina Cheese
50g Pecorino Romano Grated Cheese
100 ml of milk
3 tablespoons of Parmigiano Reggiano Grated Cheese “Cascine Emiliane”
4 tablespoons of oil
Butter
nutmeg, salt and pepper
How to prepare:
Melt the butter in a pot large enough, add milk, Gorgonzola and Fontina Cheese already cut into small pieces. Let them melt over medium flame, constantly stirring with a wooden spoon. Cook the tagliatelle in salt water, drain and transfer them into the pot with the sauce. Add nutmeg, Pecorino Romano Grated and Parmigiano Reggiano Grated Cheese “Cascine Emiliane”, mix alls and serve it hot.
