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Bowl of pasta ai quattro formaggi with melted gorgonzola and taleggio, topped with grated parmigiano and cracked pepper

Pasta ai Quattro Formaggi: Silky Four-Cheese Sauce

Penne tossed in a stovetop sauce of melted fontina, gorgonzola, taleggio and parmigiano, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course (Pasta)
Cuisine: Italian (Northern Italy)
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 320 g Penne or rigatoni
  • 1 tbsp Coarse salt (for pasta water)
Four-cheese sauce
  • 30 g Unsalted butter
  • 250 ml Whole milk warmed
  • 80 g Fontina, cubed
  • 80 g Gorgonzola dolce, crumbled
  • 80 g Taleggio, rind removed and cubed
  • 60 g Parmigiano Reggiano, grated plus extra to serve
  • 1/2 tsp Black pepper freshly ground
  • 1 pinch Nutmeg optional

Method
 

Cook the pasta
  1. Bring a large pot of water to a boil and add the coarse salt.
  2. Add the penne and cook until al dente, about 10 to 11 minutes, stirring occasionally.
  3. Reserve 150 ml of the pasta water in a cup, then drain the pasta.
Make the cheese sauce
  1. While the pasta cooks, melt the butter in a medium saucepan over low heat.
  2. Pour in the warmed milk and let it come to a bare simmer, no bubbles breaking the surface.
  3. Add the fontina, gorgonzola and taleggio. Stir gently over low heat for 4 to 5 minutes until melted and smooth.
  4. Remove from heat and stir in the parmigiano until fully melted into the sauce.
  5. Season with black pepper and a pinch of nutmeg if using.
Combine and serve
  1. Add the drained pasta to the cheese sauce off the heat and toss to coat.
  2. Loosen with a splash of the reserved pasta water, a few tablespoons at a time, until the sauce clings to the pasta and coats the back of a spoon.
  3. Plate immediately with extra parmigiano and black pepper on top.

Notes

  • Cube all cheeses before starting, this dish moves fast once the pasta's in the water.
  • Don't let the milk boil once cheese is added, keep it at a bare simmer.
  • Grate parmigiano fresh, pre-grated versions won't melt as smoothly into the sauce.
  • Save pasta water in a cup before draining, you'll likely need it twice.