4 CHEESE PASTA 

Cheese lovers, are you ready to try your hand at one of the most famous preparations of Italian cuisine?  Combining four different cheeses with Gorgonzola as the hero, the only thing you really need to prep is a handful of walnuts – and that’s to garnish at the end! This rich, delicate and creamy dish is easily prepared in 20-25 minutes and is appreciated by all those who taste it, who are conquered by the goodness of the cream of melted cheeses. It is generally done with penne, but other short formats such as pennette, rigatoni, fusilli, paccheri or long such as spaghetti, linguine, vermicelli and all egg pasta are also fine.

Ingredients for 2 people

160 g penne rigate

25 g butter

25 g Taleggio cheese

25 g gorgonzola

25 g emmenthal

25 g parmesan cheese

walnuts to taste

Steps

The dish is very simple and is prepared during the cooking time of the penne. I recommend not to put more cheeses than indicated, because they do not have to cover the flavor of the pasta. Boil the water and meanwhile weigh the pasta, grate the emmental and Parmesan, chop the gorgonzola and taleggio cheese for minutes, weigh the butter. Put the butter with all the cheeses in the pan and place it on a medium-large stove, but for the moment keep it off. When the water boils, throw the pasta and cook it until it is still very al dente, bearing in mind that you will cook it for about 2 minutes in the pan. At the right time turn on the heat under the pan and add the drained pasta with the slotted spoon. Put the heat to the maximum, add a little water to the pasta and stir or sauté continuously to finish cooking and melt the cheeses. If necessary, add a little more cooking water, because at the end the cream must be thick and abundant. Serve immediately without delay on plates heated in the oven, sprinkling over a little parmesan and parsley, pepper for those who want it and walnuts to garnish. By its nature this dish should be eaten as soon as it is ready and it makes no sense to keep it in the fridge, much less to freeze it.