Spaghetti with Four Kinds of Cheese
Indulge in the ultimate comfort food with this rich and creamy Spaghetti with Four Kinds of Cheese recipe, a decadent twist on classic pasta. This quick 30-minute dish combines al dente spaghetti with an irresistibly velvety sauce made from Parmesan, Pecorino Romano, Mozzarella, and Gorgonzola cheeses, creating a symphony of flavors that are both bold and sophisticated. A touch of heavy cream and butter elevate the sauce’s silkiness, while freshly ground black pepper adds a gentle kick. Perfect for a weeknight dinner or an elevated pasta night, this cheesy masterpiece is finished with a sprinkle of fresh parsley for a pop of color and brightness. Discover the secret to pasta perfection with this irresistible dish that seamlessly marries simplicity and indulgence.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 400 grams spaghetti
- 1 tablespoon salt
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Pecorino Romano cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 cup Gorgonzola cheese, crumbled
- 0.5 teaspoons black pepper, freshly ground
- 1 tablespoon fresh parsley, chopped
Instructions
Bring a large pot of water to a boil. Add the salt and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the spaghetti.
In a large, deep skillet or saucepan, melt the butter over medium heat.
Add the heavy cream to the skillet and heat it gently, stirring occasionally, until just warmed through.
Reduce the heat to low and add the Parmesan, Pecorino Romano, Mozzarella, and Gorgonzola cheeses to the skillet. Stir constantly until the cheeses have melted and the sauce is smooth and creamy.
Gradually add the reserved pasta water, a few tablespoons at a time, to loosen the sauce to your desired consistency.
Add the cooked spaghetti to the skillet. Toss the spaghetti with the cheese sauce until evenly coated.
Season with freshly ground black pepper and toss again.
Serve immediately, garnished with chopped parsley for a fresh, vibrant finish.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 3318 mg | 144% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 0.6 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1033 mg | 79% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 173 mg | 4% | |
*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.
