Ingredients

The following ingredients have 3 Servings
  • 16 Ounce Dried Linguini
  • Reserved Pasta Water
  • 4 Ounces Swiss Cheese (Shredded)
  • 4 Ounces Fontina Cheese (Shredded)
  • 4 Ounces Gorgonzola Cheese (Crumbled)
  • 1 Cup Parmigiano-Reggiano Cheese (Shredded)
  • 2 Tablespoons All-Purpose Flour
  • 2 Cups Heavy Cream
  • 1 Cup Milk
  • Heavy Pinch Nutmeg
  • 1/2 Teaspoon Black Pepper
  • 8 Ounces Prosciutto (Thinly Sliced and Chopped)
  • 1 Tablespoon Fresh Rosemary (Chopped)

Instruction

  • 1. Cook the pasta according to package directions. Before draining pasta, scoop out about 1 cup of pasta water and reserve.
  • 2. In a large saucepan, add all the cheeses and toss with the flour to evenly coat. Add the cream, milk, nutmeg, pepper and Prosciutto. Cook over medium-low heat, stirring frequently bringing mixture to a boil.
  • 3. Add the well drained pasta to the sauce in the saucepan and toss to coat. Thin as needed with pasta water. Sprinkle with rosemary and serve immediately.