So Cheesyyy Sauce!

Sauce with different cheese.

This sauce is very good with any kind of pasta or bread crisps, crackers.

This is an absolutely excellent recipe.

About 3 to 4 cups

Ingredients:

• 2 cups heavy cream
• 1/2 cup butter
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese 
• 1/2 cup provolone cheese
• 1/2 cup Romano cheese

  In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.

  Serve immediately, sauce will thicken upon standing.

Pasta with aubergines.

Pasta with aubergines

Ingredients:

• 350g. of pasta
• 1 good sized aubergine
• half of white onion
• 4 peeled ripe tomato
• few leaves of fresh basil
• oregano
• extra virgin olive oil
• salt
• grated Parmigiano Reggiano cheese

  Peel  the aubergine and cut into very thin slices. Lightly salt the aubergine and leave it for one hour on a cloth to loose its bitter flavor. Slice and fry the onion. Add the aubergine and, after a few minutes, also the tomato, basil and oregano. Add salt and leave to cook for 5 minutes. Pour pasta into saucepan and sprinkle with lots of Parmigiano Reggiano.

Pasta carbonara.

Pasta carbonara

Ingredients:

• 350g. of pasta
• 100g. of bacon
• 40g. of butter
• 2 egg.yolks
• 1 medium sized onion
• 100g. of white wine
• 50g. Parmigiano Reggiano cheese
• 2 tablespoons of fresh cream
• 1 teaspoon of chopped parsley

  In a small pan, melt the butter and sauté the finely sliced onion and the diced bacon over very low heat. When the onion is soft, and the white wine and leave to evaporate. Inb a bowl, beat the egg yolks with the cheese and parsley and two tablespoons of fresh cream (optional). Cook the pasta and pour it in the bowl. Add the onion and bacon sauce. Mix well and serve warm.

Pasta with onion sauce.

Pasta with onion sauce.

Ingredients:

• 400g. of pasta
• 300g. of white onions
• 50g. of butter
• 30g. Parmigiano Reggiano cheese
• 50g. of milk cream
• salt

  Sauté the sliced onions in the butter. Add the milk cream. Leave to gently cook for approx.  7\8 minutes. Drain the pasta. Sauté the pasta in the saucepan. Pour everything in an oven dish. Sprinkle with grated Parmigiano Reggiano cheese and grill in the oven.

Pasta with sweet pepper sauce.

Pasta with sweet pepper sauce

Ingredients:

• 400g. of pasta
• 2 red sweet peppers
• 3 tomatoes
• 10g. of extra virgin olive oil
• 5 leaves of fresh basil
• hot pepper
• salt

  Cut the sweet peppers and the tomatoes into small pieces, cook in the oil and basil for 20 minutes. When cooked, pureé the mixture. Pour back into the pan and add the chopped hot peppers and olive oil. Cook the pasta and mix it with the adding two leaves of finely chopped fresh basil. Do not add cheese.

Italia in the plate. Pasta.

Pasta with tomato sauce and the basil

Ingredients:

• 400g. of pasta
• 400g. of tomatoes
• 1 garlic
• 40g. of extra virgin olive oil and fresh basil
• Parmigiano Reggiano cheese

  Put into a medium frying-pan the olive oil and let cook the garlic on a low flame for few minutes. Add the 400 g. tomatoes crushed, salt and pepper and let cooking for 15 minutes. In the meantime cook the pasta for about 10\15 minutes, strain them and mix them together with the tomato sauce into the frying-pan, sprinkle with grated Parmigiano Reggiano cheese before to serv.