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Penne Quattro Formaggi - Penny Pasta with Four Cheeses

Chef's notes

With its blend of flavorful cheeses, this sauce tastes amazingly complex and delicious. The secrets to great “Quattro Formaggi” is the blends of cheeses selected. It’s also important to only use ingredients that complement and flavors that don’t distract.

Beyond using 4 different cheeses, there’s little consistency or consensus which are best.

Knowing gorgonzola, fontina and parmigiana were my definite choices, I researched Italian search engines for suggestions. Among the many others used, I like mascarpone best and alternate with brie or Taleggio cheeses.

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Penne Quattro Formaggi - Penny Pasta with Four Cheeses

Ingredients

1 lb. penne or favorite pasta
½ cup heavy cream
2 tablespoons butter
1 cup (4 oz.) gorgonzola cheese, broken into small pieces/chunks
1 cup (4 oz.) Fontina cheese grated or shredded
½ cup mascarpone, brie, or Taleggio cheese
½ cup grated parmigiana cheese
Pinch of ground nutmeg (optional)
Salt and white pepper to taste
¼ cup chopped flat Italian parsley

Instructions

Ready pasta pot by filling with water and salt and place over high heat. Lower to a lighter boil while cheese sauce is being prepared.
In a separate pot melt butter over medium-low heat. Mix with cream.
Add gorgonzola, Fontina, about half of the parmigiana, and mascarpone (or alternatives). Stir until all are melted and creamy. Remove from heat.
Rapidly boil water. Add pasta. When cooked al dente, reserve a cup of pasta water and strain.
Reheat sauce. Add pasta and toss adding more grated parmigiana to taste. Check for seasoning (salt and peppe). Optional, add s pinch of fresh nutmeg. Thin with some of pasta water if desired.
Place in a serving platter and garnish with parsley.

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