1 cup milk
50 to 75 g mild blue cheese
50 to 75 grams fontina cheese
35 g freshly grated Parmigiano-Reggiano
25 g Pecorino Romano cheese
Ground nutmeg and white pepper
Fine sea salt to taste
Steps to cook:
Boil pasta in salted water in a big boil. Now, heat the milk over medium-low heat.
Add the Gorgonzola and fontina cheese and stir with a wooden spoon until they are melted.
Add the nutmeg and white pepper.
Remove it from heat and drain it about 1 minute before the pasta is done. Transfer the drained pasta to a large skillet.
Then stir in the milk-and-cheese mixture and the Parmigiano and Pecorino.
Season to taste with fine sea salt.
Serve hot with additional topping!
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