Four Cheese Linguine with Prosciutto

• Meat

  • 8 oz Prosciutto

• Produce

  • 1 tbsp Rosemary, Fresh

• Pasta & Grains

  • 16 oz Linguini, Dried

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/2 tsp Black pepper
  • 1 Heavy Pinch Nutmeg

• Dairy

  • 4 oz Fontina cheese
  • 4 oz Gorgonzola cheese
  • 2 cups Heavy cream
  • 1 cup Milk
  • 1 cup Parmigiano-reggiano cheese
  • 4 oz Swiss cheese

• Liquids

  • 1 Reserved pasta water

Found on gonnawantseconds.com

Ingredients

• 16 Ounce Dried Linguini
• Reserved Pasta Water
• 4 Ounces Swiss Cheese, Shredded
• 4 Ounces Fontina Cheese, Shredded
• 4 Ounces Gorgonzola Cheese, Crumbled
• 1 Cup Parmigiano-Reggiano Cheese, Shredded
• 2 Tablespoons All-Purpose Flour
• 2 Cups Heavy Cream
• 1 Cup Milk
• Heavy Pinch Nutmeg
• 1/2 Teaspoon Black Pepper
• 8 Ounces Prosciutto, Thinly Sliced and Chopped
• 1 Tablespoon Fresh Rosemary, Chopped

Directions

• 1. Cook the pasta according to package directions. Before draining pasta, scoop out about 1 cup of pasta water and reserve. 2. In a large saucepan, add all the cheeses and toss with the flour to evenly coat. Add the cream, milk, nutmeg, pepper and Prosciutto. Cook over medium-low heat, stirring frequently bringing mixture to a boil. 3. Add the well drained pasta to the sauce in the saucepan and toss to coat. Thin as needed with pasta water. Sprinkle with rosemary and serve immediately.