Description
Creamy Fontina and Parmigiano cheese sauce coats tender farro tagliatelle pasta. A simple, elegant Italian weeknight dinner.
Ingredients
Units
Scale
- 1 3/4 oz (50 g) Fontina cheese
- 1 3/4 oz (50 g) unsalted butter
- 2 1/2 fl oz (80 ml) milk
- 1 3/4 oz (50 g) Parmigiano Reggiano cheese
- sea salt
- 7 oz (200 g) wholemeal Farro tagliatelle
- nutmeg
Instructions
- Cut the Fontina cheese into small cubes, discarding the rind. In a heavy-bottomed saucepan over the lowest heat setting, combine the Fontina, butter, and milk. Stir gently and constantly with a wooden spoon until the cheese melts into a smooth, creamy sauce, about 5 to 7 minutes. Do not raise the heat or the cheese will turn stringy.
- While the sauce melts, bring a large pot of generously salted water to a boil. Cook the farro tagliatelle until al dente according to package directions. Before draining, scoop out about 1/2 cup of the starchy cooking water.
- Drain the pasta and add it directly to the saucepan with the cheese sauce. Toss gently over low heat, adding a splash of pasta water if the sauce seems too thick, until every strand is coated.
- Grate fresh nutmeg over the top and add a generous amount of Parmigiano Reggiano. Toss once more.
- Serve immediately on warm plates. This sauce sets up fast, so do not let it sit.
Notes
- For a richer sauce, use heavy cream instead of milk.
- If farro tagliatelle is unavailable, substitute with another hearty pasta shape like pappardelle or tagliatelle.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 5
- Protein: 15
- Cholesterol: 50