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Pasta Quattro Formaggi

Author: Roz

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

  • Bring tall pot of water to a rolling boil, add penne pasta and 4 Tbsp. salt.
  • Cook pasta for 5 minutes, until 'al dente'.
  • Heat a stove burner to medium-low.
  • In a large sauce pan, pour olive oil and add minced garlic; saute' garlic for about 2 minutes.
  • Add the heavy cream and all cheeses; do not use a very hot burner or everything will burn.
  • Add nutmeg, salt and pepper.
  • 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).
  • Put drained pasta in the sauce pan full of hot cheese sauce.
  • Add about a ladle-ful of pasta water to the pasta and cheese mixture.
  • Taste!
  • Add more cheese of the flavor you believe that it needs according to your preferences.
  • Add more cream if it needs it; or if it needs more pasta water, you can also add more at this time.
  • Pour the creamy pasta onto a large pasta platter.
  • Garnish with minced Italian parsley.
  • 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.