Ronzoni Perciatelli With Many Cheeses
Prep Time: 10 min.
Start to Finish: 25 min.
Ingredients:
12 oz. RONZONI Perciatelli, uncooked
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 cup whipping cream
1/2 cup (2 oz.) Fontina cheese, cubed
1/2 cup (2 oz.) Gouda cheese, cubed
1/2 cup (2 oz.) Gruyere cheese, cubed
1/2 cup (2 oz.) provolone cheese, cubed
1/4 cup grated Parmesan cheese
Instructions:
Cook pasta according to package directions; drain. Meanwhile, in medium saucepan melt butter. Stir in flour. Gradually stir in cream; heat through. Add Fontina, Gouda, Gruyere and provolone cheeses; cook, stirring constantly, until cheese melts. Toss sauce with hot pasta and Parmesan cheese. Salt and pepper to taste. Serve with additional Parmesan cheese, if desired. 4 to 6 servings.
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback Machine)