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fettuccine ai 6 formaggi

6-cheese fettuccine with green peppers

The classic of course calls for 4 cheeses... but why settle for four when you could have six? My variation here is pretty easy to put together and gives a real depth of flavour to the sauce. The secret is getting a balance between sweeter / milder and saltier / stronger cheeses, and of course avoiding a sauce that clumps together or is too stringy. I chose tortiglioni from Pastificio Carmiano, becuase they’re enormous and hold a cheesy sauce really well - but smaller fusilli, casarecce, fileja or even penne rigate could work well too, as will long shapes like fettuccine or tagliatelle.


WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • prepare the ingredients

  • grate lots of cheese

  • fry the peppers

  • warm the cream

  • make the sauce

  • boil the pasta

  • combine pasta and sauce

  • plate

6-cheese fettuccine with green peppers

INGREDIENTS

FOR FOUR PEOPLE

  • 120g taleggio

  • 90g gruyere

  • 40g parmigiano

  • 40g ricotta salata

  • 30g pecorino

  • 120g dolcelatte

  • 100ml milk

  • 2 green peppers

  • smoked paprika, parmesan / pecorino, to taste


PASTA

500g dry tortiglioni (Pastificio Carmiano)


MANTECATURA (?)

minimal


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METHOD

Begin by preparing and cutting your green peppers and fry them in EVO and a sprinkle of sugar to help them caramalise. The peppers will take the longest to cook, so when they approaching the right softness for you but haven’t yet started to colour too much, start cooking the pasta. Set the peppers aside, off the heat. Grate the pecorino and parmesan and ricotta salata.


Chop the taleggio, gruyere and dolcelatte into small chunks about 25mm square. Warm the milk in a Sauce Wok and when it starts to steam (but not bubble or boil!) begin to add lumps of cheese, beginning with the gruyere, then taleggio, then dolcelatte (or starting with the hardest), and then stirring in the 3 grated cheeses. Take your time and if things get too dry, add a splash of milk. 


When everything has melted, if the pasta looks like it's going to take more than another 2-3 minutes, take the sauce off the heat. If not, reduced the heat under the sauce to minimum and keep stirring. When the pasta is just passing 'al dente', fish it out of the water using a pasta spoon. Don't throw the water away yet! Add the pasta to the cheese sauce in the Tossing Pan and toss to combine. Plate immediately and add a sprinkle of peppers, smoked paprika and parmesan/pecorino to each portion.


NUTRITION per serving

  • KCAL: we're working on it!

  • Fat (g): TBC

  • Sat Fat (g): TBC

  • Carb (g): TBC

  • Sug (g): TBC

  • Fibre(g): TBC

  • Prot (g): TBC

  • Salt (g): TBC

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