Spaghetti with Seven Cheeses
Region: Italy
Category: Pasta with Cheese
Season: Any
Difficulty: Easy

This creamy pasta is made with a kind of fondue sauce using seven cow's milk cheeses, all melted gently with slightly contrasting flavors.  Since you may not find the cheeses I call for in this recipe just remember that some should be mild and soft and the others should be strong, like a blue cheese.  Use only cow's milk cheeses.  As a first course, this rich dish should be followed by something simple such as a grilled or pan-seared chicken breast or fish fillet.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 30 minutes

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

3/4 cup (about 2 ounces) chopped pancetta

2 ounces taleggio cheese, cut-up

2 ounces bel paese cheese, cut-up

2 ounces Gorgonzola cheese, crumbled

2 ounces fontina Val d’Aosta cheese, shredded

2 ounces mascarpone  cheese

2 ounces smoked ricotta (preferably),fresh ricotta cheese, or mild provolone, shredded or crumbled

1 ounce Parmigiano-Reggiano cheese, grated

3/4 cup sparkling white wine (such as Asti Spumante or Prosecco)

1 garlic clove, crushed

Freshly ground white pepper to taste

1 tablespoon finely chopped fresh parsley

1 pound spaghetti

1. In a large skillet, melt the butter over medium heat, then add the olive oil and pancetta and cook until the pancetta begins to brown, stirring, about 5 minutes.  Take the skillet off the heat and remove all but 1 tablespoon of the remaining cooking fats.

2. Add the seven cheeses, sparkling wine, garlic, and pepper to the skillet and stir in a figure-eight motion until all the cheese is melted and smooth.  Cook until it begins to bubble slightly.  If the cheese is already bubbling too much reduce the heat.

3. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

Transfer the pasta to a bowl or platter and pour the sauce over the pasta and toss, sprinkle with parsley, and serve.

Variation: 

Note: 

Posted: 12/16/2006