The art of Italian cooking: four cheese pasta

Posted on | January 18, 2010 | 1 Comment

Hi, this is the tenth post about Italian cuisine. It isn’t difficult to make Italian-style recipes as you could read in the past posts.
You’re mastering how to cook and toss pasta in these days. What about these first pasta recipes? Have you tested them? What about them?
Do you prefer macaroni, penne or spaghetti?

Today we tell you about another pasta dish famous all over the world: four cheese macaroni.
Perhaps you know it as four cheese penne. In fact four cheese sauce is a perfect cheesy white sauce for many kinds of short pasta: macaroni, penne, pipe …

It isn’t difficult to prepare this recipe but be careful: it’s very rich in calories and fat. So you can’t eat it often!
We explain to you how to make a perfect four cheese pasta without using too much cheese and pasta in this page.

If you search  for this recipe in Internet you’ll be able to find millions of pages about cheesy white sauce by which to toss pasta. The recipes can be very different and the amount of pasta and cheese too!

Be careful about the right amount of pasta and cheese.  If you follow our instructions the nutrition facts are as you can see in our page but if you use 400g (14 oz) of pasta and 100 g (3 1/2 oz) of every kind of cheese the nutrition facts are these:
energy: kcal 870 (kjoule 3639)
protein: g 35.7
total fat: g 47.1
total carbohydrate: g 80.7
sugars: g 5.8

Somebody are used to add milk or light cream to the other ingredients in Italy but we haven’t this habit. According to our own taste the recipe is perfect in this way!

Read our all entries in this page.

Greetings from Italy

Carlo & Loretta

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