Pasta with Four Cheeses (Pasta Quattro Formaggi) is a creamy and indulgent dish that combines a blend of cheeses to create a rich, flavorful sauce. Here’s a classic recipe for making this delicious pasta:
Ingredients:
- 12 oz (340 g) pasta (such as fettuccine, penne, or rigatoni)
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled Gorgonzola cheese (or blue cheese)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated Gruyère cheese (or fontina)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
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Cook the Pasta:
- Cook the pasta according to package instructions until al dente. Drain and set aside.
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Make the Cheese Sauce:
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Reduce the heat to low and pour in the heavy cream and milk. Stir and heat gently until the mixture is warm but not boiling.
- Gradually add the Parmesan cheese, Gorgonzola cheese, mozzarella cheese, and Gruyère cheese. Stir continuously until the cheeses are melted and the sauce is smooth.
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Season the Sauce:
- Taste and season the sauce with salt and pepper as needed. Be careful with the salt, as the cheeses can be salty.
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Combine Pasta and Sauce:
- Add the cooked pasta to the skillet with the cheese sauce. Toss to coat the pasta evenly with the sauce.
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Serve:
- Serve the pasta hot, garnished with chopped fresh parsley if desired.
Enjoy your creamy and delicious Pasta with Four Cheeses!
