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Ingredients
- 2 tablespoons unsalted butter
- 2 shallots , minced
- 3/4 cup dry white wine
- 4 3/4 cups water
- 1 1/4 cups cream
- 12 ounces penne pasta (3 3/4 cups)
- 3/4 cup shredded fontina cheese
- 1/2 cup crumbled Gorgonzola cheese
- 3/4 cup grated Pecorino Romano cheese
- 1/3 cup grated Parmesan cheese
Details
Servings 4
Preparation
Step 1
1. Sauté Aromatics: Melt butter in 12-inch nonstick skillet over medium heat. Add shallots and 1/2 teaspoon salt, and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.
2. Simmer Penne: Stir in water, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15 to 18 minutes.
3. Add Cheese: Off heat, stir in cheeses, one after another. Season with salt and pepper to taste and serve.
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