Prima Donna Fettuccine

Fettuccine in a creamy Prima Donna cheese sauce with fresh basil.

Ingredients

• 1 lb Fettuccine (Gluten Free Optional)
• 4 Tbsp Salted Butter
• 4 Tbsp All-Purpose Flour (Gluten Free Optional)
• 1½ cups Milk
• 1½ cups Freshly Grated Prima Donna Cheese
• 10-12 Fresh Basil Leaves
• Kosher Salt to Taste
• Coarse Ground Black Pepper to Taste

Method

1. START THE ROUX: Bring a large pot of salted water to a boil. Melt the butter in a large sauté pan over medium heat. Stir in the flour and cook for 3–4 minutes, until golden.
2. MAKE THE SAUCE: Slowly whisk in the milk until smooth and season with salt and pepper. Bring to a simmer and cook for 2–3 minutes, whisking frequently, until thickened. Remove completely from the heat and whisk in the Prima Donna until melted.
3. COOK AND TOSS: Cook the fettuccine until al dente and transfer directly to the cheese sauce. Add at least 1 cup pasta water and mix for about 1 minute, until incorporated. Add more pasta water if needed.
4. FINISH: Top with finely chopped basil and additional grated Prima Donna.