Italian
Four-Cheese Pasta
by Chef Max Mariola · 1.1M subscribers on YouTube
A super creamy four-cheese pasta made with Grana Padano, Gruyère, Gorgonzola, and Asiago, with a touch of lemon and crunchy seeds. Chef Max Mariola shows how to make a velvety sauce without clumping.
- Difficulty
- medium
Ingredients
12 items- Mix di semi (girasole, lino, zucca)Sunflower, flax, and pumpkin seeds
- Milk
- Fresh CreamFresh cream
- LemonUntreated lemon for zest
- GruyèreGruyère cheese
- Gorgonzola
- Asiago
- Grana PadanoAged over 20 months, grated
- 250 gMafaldineOr short pasta of choice
- SageFresh sage leaves
- SaltFor pasta water and to taste
- PepperFreshly ground black pepper
Method
- Toast a mix of sunflower, flax, and pumpkin seeds in a dry pan until they jump and become fragrant.
- In a separate pan, heat milk and fresh cream over low heat with strips of untreated lemon peel. Do not let it boil.
- Cut the cheeses: Gruyère, Gorgonzola, Asiago, and grate Grana Padano.
- Once the milk and cream are warm (around 60-70°C), remove the lemon peel.
- Gradually add the cheeses, stirring gently, until completely melted and smooth.
- Cook the mafaldine pasta (or short pasta) in salted boiling water until al dente.
- Drain the pasta well and add to the cheese sauce. Toss gently over very low heat.
- Add chopped fresh sage and mix through.
- Season with freshly ground black pepper and adjust consistency with a splash of pasta water if needed.
- Serve immediately, topped with the toasted seeds and a sprinkle of fresh lemon zest.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
