Great for vegetables as well as pasta!
8-12 ounces Fontina cheese, cubed
½ cup fresh parmesan cheese, shredded
¼ cup fresh parmesan cheese, shaved, for garnish
fresh basil leaves, cut in thin strips for garnish
1 cup cream or milk
1 cup chicken broth or water
1 small onion, chopped finely
2 Tablespoons butter
salt to taste
Dash nutmeg
Optional: dash paprika
Saute the onion in the butter until the onion is translucent.
Add cream and broth and heat to just ready to boil.
Reduce heat to very low, add Fontina and ½ cup parmesan.
Heat until cheeses are melted, stirring to prevent burning.
Add spices to taste. You may want to thicken it a bit by cooking it down or using a thickener.
Plate the pasta, pour sauce on top. Sprinkle with shaved parmesan and basil.
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