Four-cheese pasta, known in Italian as "Pasta ai Quattro Formaggi," is a classic dish that recalls the richness and simplicity of Italian cuisine.
This creamy and flavorful pasta combines a harmonious blend of four distinct cheeses, creating a sauce that is both indulgent and comforting.
The origins of this dish are deeply rooted in Italian culinary traditions, where the use of regional cheeses varies across different areas.
Typically, the recipe includes a combination of soft and hard cheeses to achieve the perfect balance of flavors and textures. Common choices are Gorgonzola, Fontina, Parmigiano Reggiano, and Taleggio.
To prepare the sauce, melt the selected cheeses with a bit of milk over low heat until the mixture turns smooth and velvety.
Toss this luscious sauce with al dente pasta to coat each piece generously. Choose short pasta shapes like penne, rigatoni, or fusilli, which hold the sauce well.
While the traditional recipe specifies certain cheeses, you can customize it based on your preferences or the ingredients you have on hand.
Four-cheese pasta is not only a testament to the Italian love for cheese but also a reflection of the country's culinary philosophy—creating delicious and satisfying meals with simple, high-quality ingredients.
Serve as a comforting family dinner or as an impressive dish for guests. Try this traditional four cheese pasta recipe, the essence of Italian confort food!
Ingredients
Prep Time: 10 Min | Cook Time: 10 Min | Servings: 4
- 380 g (~¾ pound) penne rigate
- 100 g (1 cup) Parmigiano Reggiano, grated
- 80 g (~3 oz) Gorgonzola dolce (sweet Gorgonzola)
- 80 g (~3 oz) Taleggio
- 80 g (~3 oz) Fontina
- 180 g (¾ cup) milk
- Ground black pepper, to taste
- Salt, to taste
Instructions
Step 1) - Start by placing a large pot of salted water on the stove to cook the pasta.
Once the water is boiling, add the pasta to the pot and set a timer for the recommended cooking time. The exact time will depend on the type of pasta you are using, so check the package instructions carefully.
Step 2) - While waiting for the water to boil, prepare the cheeses. Cut the fontina, taleggio, and gorgonzola into small cubes. The smaller the cubes, the faster and easier they will melt into a smooth sauce. Grate all the Parmigiano reggiano cheese and set it aside. Preparing the cheeses ahead of time will make the cooking process smoother and quicker.
Step 3) - While the pasta cooks, take a large frying pan and pour in the milk. Place the pan over low heat and gently warm the milk. Keep an eye on it, and when you notice it starting to steam and get hot (but not boiling), it’s time to add the cheeses.
Add the cubes of fontina, taleggio, gorgonzola, and most of the grated Parmigiano to the warm milk. Save a small amount of Parmigiano for garnishing later.
Step 4) - Stir everything slowly over LOW heat to help the cheeses melt evenly. Sprinkle in a pinch of salt and a little freshly ground black pepper to enhance the flavor. Keep stirring until the cheeses are fully melted, and you have a smooth, creamy sauce.
Once the sauce is ready, turn off the heat and let it rest while the pasta finishes cooking.
When the pasta is done, drain it directly into the pan with the cheese sauce.
TIP: If the sauce seems too thick, add a small ladle of pasta cooking water to loosen it and make it creamier. Stir everything together well, making sure the pasta is fully coated in the cheesy sauce.
Step 5) - Serve immediately, and top each plate with a light sprinkle of the reserved Parmigiano cheese for the perfect finishing touch. Enjoy this rich and creamy four cheese pasta while it’s hot!
YOU MUST ALSO TRY:
- Risotto with Gorgonzola, Pear and Walnuts
- Italian Fondue Recipe (Fonduta alla Valdostana)
- Potato Gnocchi with Arugula Pesto and Gorgonzola Cheese
Storage
If you have leftovers, you can store the four-cheese pasta in an airtight container in the refrigerator for up to 2 days.
To reheat, transfer the pasta to a non-stick pan and warm it over low heat, adding a splash of milk or a small amount of water to restore its creamy consistency.
Avoid freezing, as the cheese sauce may change texture and lose its smoothness when thawed. For best results, enjoy this dish freshly made!
Tips
- Choose High-Quality Cheeses: The success of this dish depends heavily on the quality of the cheeses you use. Opt for authentic Italian cheeses like Parmigiano Reggiano, Gorgonzola, Taleggio, and Fontina. If you can't find these, choose good-quality alternatives with similar flavors and textures. Freshly grated cheese will also melt better and create a smoother sauce.
- Control the Heat: When preparing the cheese sauce, always keep the heat low. High temperatures can cause the cheeses to separate, resulting in a grainy texture. Stir the sauce constantly and patiently until the cheeses melt into a creamy and velvety consistency.
- Save the Pasta Water: Always reserve a cup of the pasta cooking water before draining. The starchy water is perfect for adjusting the sauce’s consistency, ensuring it coats the pasta evenly. Add a little at a time if the sauce seems too thick, and stir well to combine.
Variations
- Four Cheese Pasta with Sausage: If you love bold flavors and want to try an even more indulgent version of this dish, you can make four-cheese pasta with sausage. The process is the same as the classic recipe, but in addition to the cheese sauce, you'll prepare the sausage separately and combine it with the pasta once it's cooked. Remove the casing from the sausage and crumble it into small pieces. Cook it in a pan over medium heat, and when it’s browned, deglaze with a splash of white wine. Once the sausage is ready, turn off the heat and mix it into the pasta during the final tossing stage. Trust us, the result is absolutely delicious!
- Four Cheese Pasta with Walnuts: Another ingredient that pairs wonderfully with the cheeses is walnuts. For this variation, simply crumble some walnuts and use them as a topping for your plated pasta. They add a delightful crunch that perfectly complements the creamy sauce. It’s an easy addition that elevates the dish to another level!
- Four Cheese Gnocchi: For an even richer and more comforting option, you can use gnocchi instead of pasta. The steps are exactly the same as for the classic recipe, but this time, let the soft and pillowy gnocchi soak up the creamy cheese sauce. Remember to save some cooking water from the gnocchi, as it may be needed to loosen the sauce during the final mixing stage for an extra creamy consistency. This variation is simply irresistible!
Recipe Card
Pasta ai Quattro Formaggi (Four Cheese Pasta Recipe)
Ingredients
- 380 g pasta - ~¾ pound, penne rigate
- 100 g Parmigiano Reggiano - 1 cup, grated
- 80 g gorgonzola cheese - ~3 oz, dolce (sweet Gorgonzola)
- 80 g taleggio cheese - ~3 oz
- 80 g fontina cheese - ~3 oz
- 180 g milk - ¾ cup
- black pepper - to taste
- salt - to taste
Instructions
- Start by placing a large pot of salted water on the stove to cook the pasta.
- Once the water is boiling, add the pasta to the pot and set a timer for the recommended cooking time. The exact time will depend on the type of pasta you are using, so check the package instructions carefully.
- While waiting for the water to boil, prepare the cheeses. Cut the fontina, taleggio, and gorgonzola into small cubes. The smaller the cubes, the faster and easier they will melt into a smooth sauce. Grate all the Parmigiano reggiano cheese and set it aside. Preparing the cheeses ahead of time will make the cooking process smoother and quicker.
- While the pasta cooks, take a large frying pan and pour in the milk. Place the pan over low heat and gently warm the milk. Keep an eye on it, and when you notice it starting to steam and get hot (but not boiling), it’s time to add the cheeses.
- Add the cubes of fontina, taleggio, gorgonzola, and most of the grated Parmigiano to the warm milk. Save a small amount of Parmigiano for garnishing later.
- Stir everything slowly over LOW heat to help the cheeses melt evenly. Sprinkle in a pinch of salt and a little freshly ground black pepper to enhance the flavor. Keep stirring until the cheeses are fully melted, and you have a smooth, creamy sauce.
- Once the sauce is ready, turn off the heat and let it rest while the pasta finishes cooking.
- When the pasta is done, drain it directly into the pan with the cheese sauce.
- Serve immediately, and top each plate with a light sprinkle of the reserved Parmigiano cheese for the perfect finishing touch. Enjoy this rich and creamy four cheese pasta while it’s hot!
Leave a Reply