Four-cheese pasta is a classic that everyone always loves. Simple and quick recipes are often the best — just like the recipe I want to tell you about today. A simple and fast recipe just like Baked ham pasta and Pasta with tuna cream. March is always a month of transition: the wind still blows a bit too cold but the sun tries to peek through even among the clouds; it’s not too cold but not warm either! And in the kitchen, even though the first spring vegetables are appearing, we still crave warm, comforting foods. So here is a tasty and flavorful very creamy cheese pasta that manages to embrace us at the table. It’s not just a dish, but a meeting of flavors: the piquancy of gorgonzola, the sweetness of fontina, the savory push of Parmigiano-Reggiano and a sweet, nutty note from Emmental. These are my 4 cheeses, but you can vary them according to your tastes or whatever you have at home, turning it into a rescue dish. The cheeses, although different from each other, melt together to create a single velvety cream ready to coat the pasta creating an irresistible first course. For the pasta shape it’s always best to choose a ridged shape that can hold the cream making every bite an explosion of flavor. Let’s run to the kitchen and prepare together a delicious Fontina and Gorgonzola Pasta
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 8 Minutes
- Cooking time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 590.32 (Kcal)
- Carbohydrates 33.03 (g) of which sugars 2.32 (g)
- Proteins 26.49 (g)
- Fat 38.86 (g) of which saturated 7.35 (g)of which unsaturated 4.36 (g)
- Fibers 1.92 (g)
- Sodium 776.99 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the cheese pasta
- 11 oz pasta (the shape you prefer)
- 1/2 cup heavy cream (panna fresca liquida)
- 2 oz Parmigiano-Reggiano, grated
- 4 oz Emmental, shredded
- 4 oz Fontina, shredded
- 4 oz Gorgonzola and mascarpone (combined)
- to taste salt
- to taste pepper
- 1 pinch nutmeg
How to prepare the Four-Cheese Pasta
Drop the pasta shape you’ve chosen into plenty of salted water and cook until done. I recommend adding only half the salt you would normally use to cook pasta because the cheeses already have their own saltiness.
While the pasta cooks, prepare the sauce. Using a coarse grater, grate the fontina and Emmental. Cut the gorgonzola into small cubes. Heat the cream (or milk) in a pan or sauté pan over the lowest heat setting.
Add the cheeses: start with the harder cheeses like Emmental, Fontina and Parmigiano, then add the gorgonzola. Stir with a whisk or wooden spoon using slow, circular movements. If the sauce seems too thick, add a ladle of the pasta cooking water. The starch will help create a perfect emulsion, preventing the cheeses from separating and leaving that unpleasant oily layer.
Drain the pasta al dente and transfer it directly into the pan with the cheese cream. Turn off the heat and vigorously toss with a spoon. Add a generous grating of fresh black pepper and a pinch of nutmeg.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The number one enemy of cheese is too high a temperature. If you heat it too much, the proteins separate from the fats and you’ll get a rubbery, greasy mixture. Keep the heat very low.
If you want to impress, sprinkle toasted walnut pieces on top. Walnut and gorgonzola are a match made in heaven.
You can prepare the pasta in advance, transfer it to a baking dish and let it brown in the oven for a few minutes for an exceptional result!
Also don’t miss the recipe for Super-fast Baked Pasta
Your questions
Can I replace heavy cream with milk?
Yes, of course — milk works fine.
What pasta shape is best?
Short ridged shapes are absolute winners. Penne rigate, rigatoni, fusilli or shells are ideal because their surface or cavities trap the cheese cream, ensuring even coating. If you prefer long pasta, choose tagliatelle, which offer a wide surface for the sauce to cling to.
I don’t like gorgonzola — what can I substitute?
If you don’t like the sharp, aromatic notes, substitute gorgonzola with Robiola or Squacquerone. You’ll lose the spicy kick but you’ll get incredible creaminess.
Can I make the sauce in advance?
Yes, but be careful. Cheese tends to solidify as it cools. If you make it ahead, keep it very loose, add more cream or milk than planned. When serving, reheat it in a bain-marie or over very low heat, adding a little pasta cooking water to bring it back to a velvety consistency.
