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Home » Pasta Quattro Formaggi

Pasta Quattro Formaggi

July 31, 2016 35 Comments


Pasta Quattro Formaggi

 

Cheese, cheese, and MORE CHEESE!  

Who doesn’t just love cheese?  Don’t lie now!  Even if it is ever-so fattening (as in, just lather it on my behind), cheese just rocks!  Whenever I serve Pasta Quattro Formaggi, which is Italian for “Pasta with Four Cheeses”, everyone, especially kids, always scream for seconds.  

The most commonly used cheese varieties for this recipe are parmesan, gorgonzola, fontina, and provolone or mozzarella.  You can use any of your favorite cheese though.  Some people use mascarpone or goat cheese, which may add some creaminess to the mix.  Even ‘Trader Joe’s’ has a blend that includes asiago cheese.  But as my Italian family says, “You can never have too much cheese”!  So throw a bunch in the pan.  There’s just something about cheese from Italy that perfectly stimulates taste buds and satisfies tummies around the world.

After a bowl of this (I hate to even think of the calories and grams of fat), it’s time to go on one of those crazy cleanse diets . . . remember the cabbage soup diet?   Ugh!

So like a big kid in a candy store cheese shop, dig into a creamy bowl of this decadent pasta, forget about the calories and fat, and simply enjoy!

Pasta Quattro Formaggi

 

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Pasta Quattro Formaggi

Pasta Quattro Formaggi

Pasta Quattro Formaggi

Ingredients

  • 1 lb. penne mezze (short penne)
  • ½ cup heavy whipping cream
  • 1 cup gorgonzola cheese, broken into small pieces/chunks
  • ½ cup parmigiano cheese, grated
  • 1 cup Fontina cheese, grated
  • ½ cup Asiago cheese, grated
  • 2 Tbsp. extra virgin olive oil
  • 1 - 2 large garlic cloves, minced
  • 1 - 2 dashes of ground nutmeg
  • 4 Tbsp. Italian parsley, minced
  • freshly cracked sea salt and black pepper

Instructions

  1. Bring tall pot of water to a rolling boil, add penne pasta and 4 Tbsp. salt.
  2. Cook pasta for 5 minutes, until 'al dente'.
  3. Heat a stove burner to medium-low.
  4. In a large sauce pan, pour olive oil and add minced garlic; saute' garlic for about 2 minutes.
  5. Add the heavy cream and all cheeses; do not use a very hot burner or everything will burn.
  6. Add nutmeg, salt and pepper.
  7. When pasta is finished cooking (after about 5 minutes), take a hand strainer to dip into the pasta water and strain pasta over the pot (much faster this way).
  8. Put drained pasta in the sauce pan full of hot cheese sauce.
  9. Add about a ladle-ful of pasta water to the pasta and cheese mixture.
  10. Taste!
  11. Add more cheese of the flavor you believe that it needs according to your preferences.
  12. Add more cream if it needs it; or if it needs more pasta water, you can also add more at this time.
  13. Pour the creamy pasta onto a large pasta platter.
  14. Garnish with minced Italian parsley.
  15. Serve immediately while the pasta and sauce is hot.

Notes

  • This can be refrigerated and enjoyed for a few more days. Just add more cream and/or grated cheese to get the refrigerated pasta to become creamy again after being in the refrigerator.

© Roz

 

Enjoy this Pasta Quattro Formaggi !


Previous Post: « Peaches and Cream Ice Cream with Fresh Raspberry Coulis
Next Post: Watermelon, Gorgonzola and Basil Salad »

Reader Interactions

 

I read each and every comment and respond to questions asap, so ask away!  As I always say, “If you’ve made a recipe, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. [email protected]'s Recipes says

    July 31, 2016 at 1:51 AM

    Cheese, cheese…the more, the tastier and the merrier!

    Reply
    • Roz says

      July 31, 2016 at 6:49 PM

      Let’s have a cheese party together, Angie! You’re my first to invite and enjoy cheese together!
      Ciao,
      Roz

      Reply
  2. Larry says

    July 31, 2016 at 9:49 AM

    I’m with you when it comes to cheese and eat it nearly everyday. This dish looks awesome and I would be diving in with both hands.

    Reply
    • Roz says

      July 31, 2016 at 6:50 PM

      I’ve eaten 3 bowls in 2 days, Larry. I hate to get on the scale to see the damage. Oh hell, I love it anyway!
      Ciao,
      Roz

      Reply
  3. Tammi @ Momma's Meals says

    July 31, 2016 at 11:45 AM

    WOW. This is something that I could devour and then starve myself for a week if need be! It would be worth it. I LOVE all cheeses!

    Reply
    • Roz says

      July 31, 2016 at 6:54 PM

      That’s just the way I think too, Tammi! Hey, we’ve got to splurge once in a while and cheese is one of the most delicious ways to indulge (and then diet)!
      Ciao,
      Roz

      Reply
  4. Sarah Reid, CNP (@jo_jo_ba) says

    July 31, 2016 at 4:10 PM

    Who could EVER pass this up? I’ll take their share!

    Reply
    • Roz says

      July 31, 2016 at 7:01 PM

      I know what you mean, Sarah! I’ll take someone’s serving of this pasta too! Thanks for stopping by!
      Ciao,
      Roz

      Reply
  5. Liz says

    July 31, 2016 at 5:10 PM

    Oh, boy, I’d do the same—dive in and ignore the calories! What a fabulous splurge—I have a feeling my family would be thrilled with this pasta, too!

    Reply
    • Roz says

      July 31, 2016 at 6:44 PM

      Liz, if my Bill liked this pasta, I know that your Bill will too. And if you need to satisfy others with meat, you can always add prosciutto, bacon, or pancetta….or serve some meatballs on the side.
      Ciao,
      Roz

      Reply
      • [email protected] says

        August 1, 2016 at 5:57 PM

        No guilt right! Adding in the meat component makes it even more decadent! I know a tiny 2 or 3 oz portion of the pasta first…OK…maybe just go for the gold!

        Reply
  6. Carlee says

    July 31, 2016 at 10:31 PM

    Sometimes you have to ignore the calories and just enjoy yourself. This looks like an excellent excuse to do just that!

    Reply
  7. 2 Sisters Recipes says

    August 1, 2016 at 8:47 AM

    What a delicious idea! love you recipe for the 4 cheeses on pasta! Hope you had a great weekend!
    Warmly,
    Anna and LIz

    Reply
    • 2 Sisters Recipes says

      August 1, 2016 at 8:49 AM

      sorry for the typo’s!

      Reply
  8. Pam says

    August 1, 2016 at 3:26 PM

    Absolutely! The more cheese, the better! Forget about the calories and enjoy, I’d say. Thanks for the recipe!

    Reply
  9. Shari Kelley says

    August 1, 2016 at 3:35 PM

    Oh, my! You had me at cheese. I love your family’s philosophy of never being able to have too much cheese. I am definitely saving this recipe. It looks so good! Thank you, Roz. I hope you’re having a good summer!

    Reply
  10. Cindy Kerschner says

    August 1, 2016 at 8:40 PM

    The more cheese the better!

    Reply
  11. Ciao Chow Linda says

    August 2, 2016 at 9:00 PM

    Oh my! All those delicious cheeses in one dish? That’s the ultimate mac n’ cheese!

    Reply
  12. Lauren @ Sew You Think You Can Cook says

    August 5, 2016 at 1:54 PM

    Sounds super flavorful. And I never shy away from a creamy pasta.

    Reply
    • Roz says

      August 10, 2016 at 6:42 PM

      Hi Lauren,

      I agree with you that creamy pasta is superb!

      Thanks for stopping by!

      Ciao,
      Roz

      Reply
  13. Pam H. says

    August 7, 2016 at 9:30 AM

    I love pasta and trying new pasta dishes. This pasta recipe sounds delicious and easy enough to make during the week.

    Reply
    • Roz says

      November 28, 2017 at 8:49 PM

      Hi Pam,
      I just saw your comment and apologize for the late reply. Yes, this pasta recipe is super easy and can be made in no time with delicious results!
      Thanks for stopping by!
      Ciao,
      Roz

      Reply
  14. ChgoJohn says

    August 7, 2016 at 10:59 PM

    Wonderful, Roz! I love using asiago and fontina cheeses in pasta dishes. Your addition of gorgonzola puts your dish over the top. This is truly a Sunday supper, if ever there was on. 🙂

    Reply

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Welcome!

Welcome!

Ciao, I'm Roz!
From my family's kitchens and restaurants in the U.S. and Italy, I share classic, delicious recipes . . . and always served with 'amore'! I'll help you master the art of cooking with easy to follow instructions and cooking tips. Get ready for the compliments! Buon Appetito!

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