Four Cheese Linguine with Prosciutto

A delicious meal ready in 30 minutes! Fontina is a rich, semisoft cheese with a nutty flavor and there’s a faint hint of sweetness. Gorgonzola is a blue veined cheese that’s great for melting in sauces. Gorgonzola (dolce) is softer and sweeter whereas Gorgonzola (naturale) is sharper and drier. Emmentaler (aka Emmental) is a medium hard cheese from Switzerland which is pleasantly pungent but without a sharp taste.

Serves 8
recipe from Ultimate Italian magazine

1 cup Emmentaler or Swiss cheese, grated
1 cup Fontina cheese, grated
1 cup Gorgonzola cheese, crumbled
3/4 cup Parmigiano Reggiano cheese, finely grated
2 tablespoons flour
2 cups whipping cream
8 oz. thinly sliced prosciutto di Parma, coarsely chopped
500g dried linguine

For sauce: In a large saucepan, combine all cheeses. Sprinkle with flour; toss gently to coat. Stir in whipping cream and prosciutto. Cook and stir over medium heat until mixture comes to a boil (remove from heat). Meanwhile, cook linguine according to packet directions, drain. Return to pot and pour sauce over linguine. Stir gently to coat. If sauce is too thick, thin with a bit of milk. Serve with freshly ground black pepper.

The Culinary Chase’s Note: I used whole milk instead of whipping cream. The prosciutto makes for a lovely balance between the cheese and pasta. I only used half a cup of Gorgonzola as I felt 1 cup was too overpowering.