Mascarpone is that delightful cheese that melts and tends out this excellent cream. And then, of course, the French in me kicks in, and here, we are adding more butter. I am incorrigible. But butter ...

Rich and creamy pasta ai quattro formaggi is the Italian equivalent of American mac and cheese. It's pasta with four cheeses.

And it’s no surprise, as some pasta recipes are not only quick and ... Ingredients sea salt Three heaped tablespoons mascarpone cheese or crème fraîche 100g mixed leftover cheese 250g dried ...

along with creamy mascarpone and fontina, an Italian semi-soft cow’s milk cheese that melts well. A short pasta with contours or crevices for catching the creamy sauce works well — we ...

In addition to these hard cheeses, a shredded Italian blend of cheeses with smoked provolone and fontina also works well in pasta sauce. The rich texture of mascarpone cheese easily makes sauces ...

Add the mascarpone and goat’s cheese to the pan and stir to melt, then add the provolone and parmesan and stir to melt. Take off the heat and keep the sauce warm. Meanwhile, cook pasta in salted ...

Add two-thirds of the cheddar (reserving some for topping), the mascarpone, mustard and cayenne and cook until the cheese has melted. Remove from the heat and set aside. Cook the pasta in a ...

Take the pan off the heat, stir in the mascarpone and, when it’s all melted, stir in the Parmesan and parsley. Before you drain the pasta, lower in a cup to remove some of the cooking water.

along with creamy mascarpone and fontina, an Italian semi-soft cow’s milk cheese that melts well. A short pasta with contours or crevices for catching the creamy sauce works well — we ...