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Penne with
Fontina Cheese Sauce
(Penne con Fonduta)
Makes 6 Servings
*2 cups milk
*2 tablespoons butter
*2 tablespoons flour
*1 1/2 cups (7 ounces) Fontina cheese, diced
*Salt and white pepper to taste
*2 egg yolks
*16-ounce package Barilla penne
*1 tablespoon white truffle oil
1To prepare the Bechamel or white sauce, heat milk in a small saucepan and bring to a simmer.
2Melt butter in another saucepan. Add flour and cook for 2 minutes, stirring constantly. Whisk hot milk into flour. Bring to a boil while continuing to whisk the mixture; remove from heat.
3Whisk in cheese; season with salt and pepper. Whisk egg yolks into sauce.
4Cook pasta according to package directions. Drain and transfer to a large bowl.
5Add sauce and mix well. Drizzle with truffle oil.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.