1 1/2 pounds fresh egg and spinach pasta — see tip
1/4 pound butter
2 tablespoons flour
2 cups cream
1/4 teaspoon freshly ground nutmeg
1 1/2 cups Asiago Cheese — cut in small cubes
1/2 cup red pepper — cut in slivers
parsley freshly ground black pepper
Melt butter in a saucepan. Add flour and cook until bubbly. Whisk in cream and nutmeg until smooth and thick. Stir in cheese and whisk until it melts.
Cook pasta until al dente (slightly chewy), add cheese sauce and red pepper. Adjust seasoning and garnish.
[MC-Per Serving: 742 cals, 43g total fat (52%cff)]
TIP: Recipe makes enough sauce for 1 to 1+1/2 pounds of pasta.
VARIATIONS: This dish is great prepared with pasta of any width and can be served as an entree with shrimp or scallops added. A colorful combination of green and white pasta, called “straw and hay,” is usually coated with a rich cheese sauce such as this Asiago recipe. Serve pasta as a first course, or with a meal. The sauced pasta goes well with veal or chicken.