Italian
Four-Cheese Pasta
by Bruno Barbieri Chef · 513K subscribers on YouTube
Bruno Barbieri shows how to make a creamy four-cheese pasta with a crispy artichoke topping. A simple yet creative twist on a classic.
- Difficulty
- easy
Ingredients
13 items- PenneUncooked, for 4 servings (adjust quantity as needed)
- SaltFor pasta water and final seasoning
- CreamHeavy cream, for the fonduta
- Bay Leaves1 leaf
- TaleggioA piece, for melting
- GorgonzolaA piece, sweet or mild
- Soft CheeseAny soft cheese (e.g., fontina, scamorza). Chef did not specify name.
- PecorinoFresh or lightly aged pecorino
- NutmegTo taste, freshly grated
- CarciofiFried and then oven-dried until crispy
- Dried Fruit(optional) — Nuts: walnuts, hazelnuts, pistachios
- White Truffle(optional) — White truffle, sliced into shavings
- Taralli(optional) — Crushed, aromatic taralli as a crunchy topping
Method
- Bring a pot of salted water to a boil for the pasta.
- Prepare the fonduta: in a bain-marie or a saucepan, add cream and a bay leaf.
- Add taleggio cheese and let it melt, then add gorgonzola, another soft cheese, and pecorino (fresh, lightly aged). Stir until smooth and slightly thickened.
- Grate nutmeg into the cheese sauce.
- Cook the penne al dente, then drain and transfer to the cheese sauce. Add a little pasta water and continue cooking together, stirring constantly.
- Plate the pasta, grate a bit more nutmeg on top, and arrange crispy fried and oven-dried artichokes in the center. Sprinkle with a pinch of salt.
- Optionally, you can garnish with nuts (walnuts, hazelnuts, pistachios), white truffle shavings, or crushed aromatic taralli.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
