Italian
Four Cheese Pasta
by Casa Pappagallo · 705K subscribers on YouTube
A quick and indulgent four-cheese pasta made with gorgonzola, fontina, emmental, and provolone, finished with cream. Perfect for using up leftover cheeses.
- Difficulty
- easy
Ingredients
8 items- FontinaCut into small cubes
- EmmentalCut into small cubes
- Provolone PiccanteCut into small cubes
- GorgonzolaAdded to the cream to melt
- CreamFor the cream sauce
- PastaFusilloni giganti or other pasta to taste
- Parmigiano Reggiano(optional) — Optional, for extra creaminess
- Black Pepper(optional) — Serve with a grind of black pepper
Method
- Cut the fontina, emmental, and provolone into small cubes. Set aside the gorgonzola.
- Gently heat the cream in a pan over low heat.
- Add the gorgonzola and let it melt slowly.
- Gradually add the provolone, fontina, and emmental, stirring until melted.
- Meanwhile, cook the pasta al dente, slightly undercooked.
- Drain the pasta, reserving some pasta water.
- Add the pasta to the cheese sauce and cook together, tossing. Add pasta water if needed to thin the sauce.
- Optionally, stir in grated Parmesan for extra creaminess.
- Serve with a sprinkle of black pepper.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
