Pasta With 4 Cheeses and Speck

Method

1. Remove the rind from the gorgonzola and cut it into cubes. Do the same with the taleggio.
2. In a pot, pour the milk and cream, stir, and heat over very low heat.
3. When the liquid is warm, add the gorgonzola and taleggio cubes, then add the grated parmigiano and gruyère. Let them melt over very low heat until creamy.
4. Meanwhile, bring a pot of salted water to a boil and cook the pasta.
5. Cut a 1 cm thick slice of speck, then cut into strips and then into cubes.
6. In a pan, heat a drizzle of oil and sauté the speck cubes. Set aside some for garnish.
7. When the pasta is al dente, drain it directly into the cheese sauce.
8. Stir the pasta over very low heat and then serve, topping with the reserved speck cubes.