Fettuccine Quattro Formaggi

Chef Richard 8 Servings 30 minutes

Except for the Parmesan cheese, which is pretty much a requirement, this ultra-cheesy cousin of fettuccine Alfredo can be made with any number of four-cheese combinations. The recipe calls for spinach fettuccine, which adds flavor and color, but regular or whole wheat fettuccine works well, too.


  • 1 pound spinach fettuccine
  • 1½ cups heavy whipping cream
  • ¾ cup crumbled Gorgonzola cheese
  • ⅔ cup grated provolone cheese
  • ½ cup crumbled soft fresh goat cheese
  •  ¼ cup (½ stick) butter
  • ½ teaspoon dried crushed red pepper
  • ¼ teaspoon ground nutmeg
  • ¾ cup freshly grated Parmesan cheese
  • ¼ cup pine nuts, toasted


  • Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, combine cream and next 6 ingredients in heavy large saucepan. Whisk over medium heat until mixture simmers and is smooth.
  • Drain pasta; return to same pot. Add cream sauce and Parmesan to pasta; toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with pine nuts.