Quattro Formaggi Recipe

Italian · Main course · 25 min total

A rich and creamy Italian pasta dish made with four cheeses: mozzarella, fontina, gorgonzola, and Parmesan. This recipe delivers a decadent, restaurant-quality meal in under 30 minutes.

Ingredients

• 12 oz (340 g) dried pasta (e.g., penne, fusilli, or fettuccine)
• 2 tbsp unsalted butter
• 1 cup heavy cream
• 1/2 cup whole milk
• 4 oz (115 g) fresh mozzarella, shredded
• 4 oz (115 g) fontina cheese, shredded
• 3 oz (85 g) gorgonzola cheese, crumbled
• 1/2 cup (50 g) freshly grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh parsley or basil for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add heavy cream and milk, stirring to combine. Bring to a gentle simmer.
3. Reduce heat to low. Add mozzarella, fontina, and gorgonzola. Stir constantly until cheeses are melted and sauce is smooth.
4. Stir in Parmesan, salt, and pepper. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
5. Add drained pasta to the skillet and toss to coat evenly. Cook for 1-2 minutes, stirring, until pasta is well coated and heated through.
6. Serve immediately, garnished with fresh parsley or basil if desired.

Tips

• For a stronger flavor, use aged gorgonzola (piccante) instead of mild (dolce).
• If sauce becomes too thick upon standing, thin with a splash of milk or pasta water.
• This dish pairs well with a crisp green salad and a glass of Chardonnay or Pinot Grigio.

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