Four Cheese Pasta
A creamy and indulgent pasta dish featuring a blend of four delicious cheeses, perfect for cheese lovers.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Spatula
Ingredients
- 50 g Gorgonzola cheese
- 50 g Stracchino cheese
- 50 g Mascarpone cheese
- 3-4 Tbsp. Pecorino Romano cheese
- 200 g Penne Rigate pasta
- 80 ml full cream milk preferably full fat extra creamy
- 1 Tbsp. rock salt
- Handful walnuts roughly crushed
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon of rock salt to the boiling water.
- Add the Penne Rigate pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a skillet over medium-low heat, pour in 80 ml of milk and warm it up gently.
- Crumble the Gorgonzola and Stracchino cheese and add them to the skillet. Stir until melted and smooth.
- Reserve a mug of pasta cooking water, then add the cooked pasta to the cheese sauce along with the Mascarpone cheese.
- Stir in about one-third of the reserved pasta water and mix until well combined.
- Remove the skillet from heat and stir in Pecorino Romano cheese. Adjust the consistency with more pasta water if needed.
- Serve immediately, garnished with crushed walnuts and additional cheese if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or pasta water.