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Four Cheese Fettuccine


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  • 1/4 cup butter or margarine
  • 1/2 cup half-and-half, fat free
  • 1/2 cup gruyere cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/8 teaspoon fresh ground pepper
  • 1 clove garlic, finely chopped
  • 8 ounces fettuccine
  • 2 tablespoons olive oil
  • 1/2 cup gorgonzola cheese, crumbled
  • 1/2 cup mozzarella cheese, shredded
  • 1 tablespoon Italian parsley, coarsely chopped



Step 1

1. Heat butter and half-and-half in 2 quart saucepan over low heat until butter is melted.
2. Stir in gruyere, parmesan, salt, pepper, and garlic. Cook stirring occasionally for about 5 minutes.
3. Cook fettuccine as directed on package except add a little oil to boiling water. Drain. Place in serving bowl.
4. Pour sauce over hot fettuccine. Add gorgonzola and mozzarella. Toss using two forks.
5. Garnish with chopped parsley.

Notes: Can substitute evaporated milk for 1/2 & 1/2. Or use heavy cream for a real artery blocker.


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