Pasta ai 4 formaggi

Four Cheese Pasta is a creamy and rich dish, perfect for cheese lovers. Here is an Italian version of this dish:

Ingredients

• 320 g of pasta (penne, fusilli, farfalle, or your preference)
• 200 ml of cooking cream
• 100 g of gorgonzola
• 100 g of fontina
• 100 g of parmesan
• 100 g of taleggio
• Salt to taste
• Black pepper to taste
• Nutmeg to taste (optional)

Preparation

1. Bring a pot of salted water to a boil for the pasta.
2. Meanwhile, in a large skillet, heat the cream over low heat.
3. Cut all the cheeses into pieces and add them to the warm cream, letting them melt slowly and stirring so they don’t stick.
4. If the sauce seems too thick, add a little bit of the pasta cooking water to reach the desired consistency.
5. Cook the pasta according to the instructions on the package until it is al dente.
6. Drain the pasta and add it to the skillet with the four cheese sauce.
7. Mix well to ensure that the pasta is completely covered with the sauce.
8. Add a sprinkling of black pepper and nutmeg if desired.
9. Serve immediately, garnishing with an additional sprinkle of parmesan if desired.

The secret to a great Four Cheese Pasta dish is to use quality cheeses and balance their flavors well. You can also add a touch of white wine to the sauce for an extra depth of flavor. Buon appetito!