How to Make Fontina Cheese Tastes Like

Pasta Fontina With Lobster

However, derivatives and its substitutes are usually milder in taste.

Recipe Summary Pasta Fontina With Lobster

This pasta dish is velvety and creamy, unlike any Alfredo. It is an excellent base for a plethora of add-ons like shrimp, grilled chicken, lobster, et al. Easy to make and oh-so impressive a dish. Garnish with a lemon wheel and a sprig of cilantro.

Ingredients | Fontina Cheese Tastes Like

1 pound fettuccini pasta

1 cup butter, melted

16 ounces soft fontina cheese

16 ounces heavy whipping cream, or to taste

salt and ground black pepper to taste

¼ teaspoon ground dried sage, or to taste (Optional)

¼ teaspoon cayenne pepper, or to taste (Optional)

2 cooked and shredded South African lobster tails

Directions

Shred fontina cheese in a food processor.

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.

Stir butter into the pasta until thoroughly coated. Add fontina cheese 1 handful at a time, allowing it to melt between handfuls. Stir in heavy cream gradually until desired creaminess is achieved. Season with salt, pepper, sage, and cayenne pepper. Top pasta with lobster.

Info | Fontina Cheese Tastes Like

prep: 40 mins cook: 13 mins total: 53 mins Servings: 10 Yield: 10 servings

TAG : Pasta Fontina With Lobster

Seafood, Shellfish, Lobster,

Images of Fontina Cheese Tastes Like

Fontina Cheese Tastes Like : However, authentic fontina cheese has a distinct taste that cannot be duplicated primarily because the real thing is specially made only from the milk of cows from aosta valley.