JW MARRIOTT KITCHEN

 

Four Cheese Pasta (Quattro Formaggi)

🧀 Four Cheese Pasta (Quattro Formaggi)

Italian Name: Pasta ai Quattro Formaggi

Cuisine: Italian | Course: Main | Difficulty: Easy

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📋 Ingredients

Serves 3 | Prep Time: 10 min | Cook Time: 15 min

• 300g short pasta (penne, rigatoni, or fusilli)

• 1 tbsp butter

• 1 clove garlic, smashed (optional)

• 1/2 cup heavy cream

• 1/4 cup Gorgonzola, crumbled

• 1/4 cup Fontina, grated

• 1/4 cup Parmesan, grated

• 1/4 cup Mozzarella, shredded

• Salt and black pepper, to taste

• Optional: Nutmeg, a pinch

• Fresh parsley or cracked pepper, for garnish

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👩‍🍳 Instructions

1. Cook the Pasta:

Boil pasta in salted water until al dente. Reserve 1/4 cup pasta water before draining.

2. Make the Sauce:

In a large skillet, melt butter over medium heat. Add garlic (if using) and sauté for 1 minute. Pour in the cream and bring to a light simmer.

3. Add the Cheeses:

Reduce heat to low. Stir in all four cheeses gradually, allowing each to melt before adding the next. Stir until the sauce is creamy and smooth. Season with salt, pepper, and a pinch of nutmeg.

4. Combine Pasta and Sauce:

Add cooked pasta to the sauce and toss to coat evenly. Use reserved pasta water to loosen the sauce if needed.

5. Serve:

Plate hot, garnished with fresh parsley or extra Parmesan and a crack of pepper.

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💡 Pro Tips

• Don’t overheat the cheese sauce — gentle heat prevents clumping or separation.

• Gorgonzola brings depth; use less if you prefer a milder flavor.

• Fontina or Taleggio can be swapped for regional variations.

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