Fontina Pasta
Indulge in the creamy decadence of Fontina Pasta, a quick and easy recipe that's perfect for weeknight dinners or special occasions. This luscious dish combines tender penne pasta with a velvety cheese sauce made from shredded Fontina, Parmesan, and a hint of dry white wine for added depth. A roux of butter, garlic, and flour forms the base, while whole milk transforms it into a rich, silky sauce that's ready in minutes. The final touch of chopped parsley adds a burst of color and fresh flavor. With just 30 minutes from start to finish, this cheesy pasta masterpiece is a must-try for lovers of comfort food. Perfect for serving family-style or impressing guests, Fontina Pasta will quickly become a new favorite in your dinner rotation.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 tbsp Unsalted butter
- 3 cloves Garlic cloves, minced
- 2 tbsp All-purpose flour
- 2 cups Whole milk
- 1.5 cups Fontina cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Dry white wine
- 0.5 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Chopped fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
In a large skillet or saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Sprinkle the all-purpose flour over the butter and garlic mixture, whisking constantly to create a roux. Cook the roux for 1-2 minutes to remove the raw flour taste.
Slowly pour in the milk while whisking continuously to prevent lumps. Cook the mixture for about 3-5 minutes, stirring occasionally, until it begins to thicken.
Reduce the heat to low and add the shredded Fontina cheese, grated Parmesan cheese, and dry white wine. Stir until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt and ground black pepper. Taste and adjust seasoning as needed.
Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is evenly coated with the cheese sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
Serve immediately, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 27.5 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 2258 mg | 174% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
