Pasta Ai Quattro Formaggi
Indulge in the rich, velvety flavors of Pasta Ai Quattro Formaggi, an Italian classic that celebrates the creamy decadence of four cheeses: Parmigiano Reggiano, Gorgonzola, Fontina, and Mozzarella. This quick and easy recipe pairs perfectly al dente penne pasta with a luscious cheese sauce made from melted butter, heavy cream, and the bold, savory notes of the cheeses, creating a dish that’s both gourmet and comforting. Ideal for weeknight dinners or an elegant dinner party, this 25-minute recipe can be customized with a sprinkle of fresh parsley for a burst of color and freshness. Perfectly creamy, indulgently cheesy, and irresistibly smooth, Pasta Ai Quattro Formaggi is a must-try for pasta lovers.
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Recipe Information
Ingredients
- 400 grams Penne pasta (or any short pasta)
- 50 grams Unsalted butter
- 200 ml Heavy cream
- 50 grams Parmigiano Reggiano (Parmesan cheese), grated
- 50 grams Gorgonzola cheese, crumbled
- 50 grams Fontina cheese, shredded
- 50 grams Mozzarella cheese, shredded
- 1 teaspoon Salt
- 1 dash Black pepper, freshly ground
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
While the pasta cooks, prepare the cheese sauce. In a large skillet over low heat, melt the unsalted butter.
Slowly pour in the heavy cream and whisk it gently to combine with the butter. Heat the mixture until it lightly simmers, but do not let it boil.
Gradually add the Parmigiano Reggiano, Gorgonzola, Fontina, and Mozzarella cheeses into the skillet, stirring constantly to create a smooth, creamy sauce.
Season the sauce with salt and a dash of freshly ground black pepper. Adjust to taste.
Add the cooked pasta to the cheese sauce, tossing to coat. If the sauce is too thick, gradually add the reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Serve the pasta immediately, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.0 g | 217% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 4540 mg | 197% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.3 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1582 mg | 122% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
