Fusilli With Zucchini And Fonduta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb fontina, grated (about 3 cups)
• 1 1/4 cups milk
• 3 egg yolks
• 3 tablespoons butter, cut into pieces, at room temperature
• 1 1/4 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 1 lb fusilli
• 4 zucchini, seeded and cut into 1/4-by-2-inch matchstick strips (about 1 1/2 pounds)

Recipe

• 1 in a medium heatproof bowl, combine the grated cheese and the milk. allow the mixture to stand for 20 minutes and then drain off the milk, reserving 1/4 cup.
• 2 set the bowl with the cheese over a saucepan of barely simmering water, or transfer the cheese to the top of a double boiler. whisk until the cheese melts, about 5 minutes.
• 3 in a small bowl, whisk together the egg yolks and the reserved 1/4 cup milk and add to the melted cheese with the butter, whisking. the mixture will separate.
• 4 add the salt and pepper and continue whisking until the sauce is almost smooth, about 3 minutes longer. do not cook too long or the mixture will curdle. the sauce will not be completely smooth.
• 5 meanwhile, in a large pot of boiling, salted water, cook the fusilli for 10 minutes. add the zucchini and bring back to a boil.
• 6 cook until the zucchini and pasta are just done, about 3 minutes longer. drain. toss with the fonduta.