Ingredients
- 1/4 pound asiago cheese, grated
- 1 cup unsalted butter
- 1/4 cup minced fresh parsley
- 1/2 pound fontina cheese, grated
- 1 pound fresh linguine
Make it step by step
- While you are cooking the pasta, melt butter in a large skillet and cook, stirring, until it just turns brown. Meanwhile, toss the cheeses together (if you can't find Asiago, use Romano or Parmesan, not quite the same but still good). Drain pasta, place in a large warmed pasta bowl. Sprinkle with cheeses, drizzle with browned butter and toss well. Serve at once with parsley sprinkled over the top.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.