PASTA WITH FOUR CHEESES

With an equal quantity of white and green fettuccine, this is a very colorful pasta dish. It's very good but also very rich, rich, rich. Serve it only to guests who love cheese (and can afford to eat it in such a large quantity). The recipe is adapted from one at Capreccio, a former restaurant in the Little Italy section of Baltimore.

FETTUCCINE ALLA QUATRO FROMAGGI

(PASTA WITH FOUR CHEESES)

serves 6-8



3/4 lb each white and green fettuccine

1 C grated fontina cheese

1 C gratted Swiss cheese

1 C grated parmesan cheese

flour

1/2 stick of unsalted butter

1 C heavy cream

grated mozzarella for garnish

1. Cook fettuccine according to packcage directions and drain well. Keep warm.

2. Mix fontina, Swiss and parmesan cheeses with enough flour to coat.

3. Melt butter in a large non-stick skillet or heavy saucepan. Add cream. Heat until blended. Pour in cheese mixture and stir until thoroughly combined and thickened.

4. Pour cheese mixture over fettucine and toss noodles with the sauce. Sprinkle with mozzarella and more parmesan cheese if you like.