I’ve found that this is one of those dishes that make men want to marry you. I could be imagining things (moi?), but I don’t think so: if you serve this pasta at a dinner party, the men look at you differently after the first bite. This causes their wives to look at you differently, too, of course, in a way that’s less friendly. Since I only have dinner parties once or twice a century, this is actually not much of a problem for me, but you should be forewarned.
In my family, only me and my dog Oliver love this dish. The rest of the group are frightened by foreign cheeses. But if your family are more adventurous (and sick of mac and cheese), or if you’d like your male dinner guests to want to marry you (you homewrecker!), this is the dish for you.
¼ pound each fontina, Gorgonzola and Bel Paese cheeses, cut in small pieces
4 Tbls. butter
Freshly ground pepper
A pinch of nutmeg
2/3 cup grated Parmigiana-Reggiano cheese
1 cup cream
One pound dried (or fresh) fettucine
Melt the butter, Gorgonzola, fontina and Bel Paese together in a saucepan, and add pepper and nutmeg. Stir in half the grated P.-R. and all the cream, cook for five minutes at a simmer and then set aside.
Cook the pasta according to the directions on the box until it’s al dente (tender), about ten minutes. (If it’s fresh it’ll just be a couple of minutes.) Drain it and mix it with the cheese sauce. Serve immediately with extra grated P.-R. on the side.