Preparation:
Shred all of the cheeses but the
marscarpone and toss them together in a
bowl. Set aside.
In a pan, melt about a 1/2 stick of butter and
then pour in the light cream and bring to a
boil. When the cream is beginning to boil,
slowly mix in the marscarpone. After it has
melted, slowly add the other cheeses giving
them time to melt and blend into the cream.
The sauce will be ready when all the cheese
has been mixed in and it comes to a boil
again. If the cheese precipitates out of
solution, then cool and add extra
mascarpone.
Pour over the pasta of your choice. Serve. |
