Pasta c Fontina Cheese fondue sauce

Toss this sauce with your favorite pasta and sauteed chicken and vegetables such as asparagus and shiitake mushrooms for a tasty dinner entree.

Yield: 1 serving
Community Recipe from


  • 3/4 cup(s) dry white wine
  • 2 teaspoon(s) minced garlic
  • 4 ounce(s) Mascarpone cheese
  • 1 cup(s) half & half cream
  • 8 ounce(s) Fontina cheese shredded
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) white pepper


  1. In a saucepan, bring wine to a boil and add minced garlic.
  2. Boil mixture until reduced to 3 tablespoons.
  3. Turn down the heat and add Mascarpone and stir until melted.
  4. Add half & half cream and heat until almost boiling.
  5. Remove pan from heat and add shredded Fontina slowly, a small amount at a time, stirring constantly until cheese melts and mixture is smoothly blended.
  6. If needed, return pan to low heat to melt the cheese.
  7. Remove from heat and season with salt and white pepper.
  8. Stir well before using.
  9. If made ahead, refrigerate fondue in covered storage container.
January 2013

This recipe is a personal recipe added by MBHartung and has not been tested or endorsed by MyRecipes.

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