Pasta Ai Quattro Formaggi Creamy Four Cheese Pasta Recipes

PASTA QUATTRO FORMAGGI

Steps:

• Bring tall pot of water to a rolling boil, add penne pasta and 4 Tbsp. salt.
• Cook pasta for 5 minutes, until 'al dente'.
• Heat a stove burner to medium-low.
• In a large sauce pan, pour olive oil and add minced garlic; saute' garlic for about 2 minutes.
• Add the heavy cream and all cheeses; do not use a very hot burner or everything will burn.
• Add nutmeg, salt and pepper.
• When pasta is finished cooking (after about 5 minutes), take a hand strainer to dip into the pasta water and strain pasta over the pot (much faster this way).
• Put drained pasta in the sauce pan full of hot cheese sauce.
• Add about a ladle-ful of pasta water to the pasta and cheese mixture.
• Taste!
• Add more cheese of the flavor you believe that it needs according to your preferences.
• Add more cream if it needs it; or if it needs more pasta water, you can also add more at this time.
• Pour the creamy pasta onto a large pasta platter.
• Garnish with minced Italian parsley.
• Serve immediately while the pasta and sauce is hot.

PASTA AI QUATTRO FORMAGGI

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
• Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
• Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

ITALIAN FOUR-CHEESE PASTA SAUCE

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil. Add whichever type of pasta you choose.
• Stir, bring back to a boil and start timing according to your desired degree of doneness and instructions on the package.
• While the pasta is cooking, in a small, heavy-bottomed saucepan, heat the milk over medium-low heat.
• Add the Gorgonzola and Fontina, stirring constantly with a wooden spoon until they are melted and the mixture is homogeneous.
• Add the nutmeg and white pepper.
• About 1 minute before the pasta is done, remove it from heat and drain it.
• Transfer the drained pasta to a large skillet and stir in the milk-and-cheese mixture and the Parmigiano and Pecorino.
• Cook, shaking the pan continuously and vigorously until the sauce has thickened and the pasta is perfectly al dente and coated in the cheese sauce. Season to taste with fine sea salt.
• Serve hot, with additional grated cheese for topping, if desired, and a green salad or vegetables.

PASTA AI QUATTRO FORMAGGI

Steps:

• Combine Parmesan and parsley in work bowl of processor.
• Chop using ON/OFF turns, then process until cheese is finely minced.
• Combine with grated Kefalotiri and Fontina.
• Melt butter in large skillet over medium heat.
• Add cream and Gorgonzola and cook, stirring occasionally, until cheese is completely melted.
• Add hot pasta and toss gently to coat.
• Reduce heat to low and cook 3-4 minutes.
• Remove from heat.
• Add parsley/cheese mixture with nutmeg, pepper and salt to taste (if needed), tossing gently until all cheese is melted.
• Taste and adjust seasoning.