Pasta Fontina with Lobster
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Ingredients53 m servings 688 cals
Original recipe yields 10 servings
- 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.
Per Serving: 688 calories; 51.2 g fat; 35.4 g carbohydrates; 23.8 g protein; 183 mg cholesterol; 627 mg sodium. Full nutrition