Ingredients

• 4 tablespoons butter
• 1/4 pound each Fontina, Gorgonzola and Bel Paese cheeses, cut in small pieces
• 1 cup heavy cream
• 1 cup grated Parmigiano-Reggiano cheese, divided
• Freshly ground pepper
• A pinch of nutmeg
• 1 pound fettucine

Directions

1. In a medium, havy-bottomed saucepan, combine the butter with the Fontina, Gorgonzola and Bel Paese cheeses. Cook the mixture over medium low heat until everything is melted.

2. Add the cream, 1/3 cup of the Parmigiano-Reggiano, the pepper and nutmeg and stir well. Bring the mixture to a simmer and cook for about 4-5 minutes until the sauce is thickened and bubbly and set it aside.

3. Cook the pasta in a large pot of salted, boiling water until it is al dente (tender), 8-10 minutes. Drain the pasta, return it to the pot and mix in the cheese sauce. Serve the pasta immediately with the remaining Parmigiano-Reggiano on the side.

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