5.0 from 3 votes
Pasta ai Quattro Formaggi (Four Cheese Pasta Recipe)
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 683 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 350 g pasta - 12 oz, 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!
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Nutrition Information
Serving
100g
Calories
683kcal
(34%)
Carbohydrates
75g
(25%)
Protein
36g
(72%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
76mg
(25%)
Sodium
1049mg
(44%)
Potassium
366mg
(10%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
993IU
(20%)
Calcium
695mg
(70%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 683
% Daily Value*
| Serving | 100g | |
| Calories | 683kcal | 34% |
| Carbohydrates | 75g | 25% |
| Protein | 36g | 72% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 76mg | 25% |
| Sodium | 1049mg | 44% |
| Potassium | 366mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 993IU | 20% |
| Calcium | 695mg | 70% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.