Ingredients
- 4 ounces shredded Swiss cheese
- 4 ounces Fontina cheese-shredded
- 4 ounces Gorgonzola cheese-crumbled
- ¾ cup finely shredded, Parmigiano-Reggiano cheese
- 2 tablespoons flour
- 2 cups whip cream
- 8 ounces thinly sliced prosciutto coarsely chopped
- ¼ pound dried linguine
Directions
In large saucepan, combine the four cheeses. Sprinkle with flour, toss gently. Stir in cream and prosciutto. Cook until the mixture just begins to boil. Cook linguine according to directions. Combine noodles and sauce, sprinkle with black pepper. |