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Pasta Quattro Formaggi

  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

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


  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.


  • 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.
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