Updated March 28, 2016.
[Edited and expanded by Danette St. Onge on March 28, 2016.]
A creamy four-cheese sauce that actually works great on any kind of pasta or gnocchi. It really works particularly well on short shapes, like penne, farfalle (bow-tie pasta), or shells.
This recipe makes enough to sauce one 400-gram package of pasta (about 4 servings).
You can experiment and employ different cheeses, as lengthy because they are exactly the same kind of cheese (for instance, a tough, aged cheese to replacement for the Parmigiano, or perhaps a mild, creamy cheese to replacement for the Fontina - Gruyere will be a wise decision).
Ingredients
- 1 cup milk
- 2-3 ounces (50-75 grams) Gorgonzola Dolce (the mild, creamy type of Gorgonzola, not the sharp, "Piccante" variety that resembles Roquefort ) or perhaps a mild blue cheese
- 2-3 ounces (50-75 grams) Fontina cheese
- Pinch freshly ground nutmeg
- Pinch white-colored pepper
- 3/4 cup (35 grams) freshly grated Parmigiano-Reggiano or Grana Padano cheese
- 1/2 cup (25 grams) Pecorino Romano cheese
- Fine ocean salt, to taste
Increase grocery list
Preparation
Start your pasta (whichever type you use) cooking inside a large pot of salted, boiling water.
In a tiny, heavy-bottomed saucepot, heat the milk over medium-low heat. Add some Gorgonzola and Fontina, stirring constantly having a wooden spoon until they're melted and also the mixture is homogeneous. Add some nutmeg and white-colored pepper.
About one minute prior to the pasta is completed, take it out of heat and drain it.
Continue Studying Below
Transfer it to some side skillet and stir within the milk-and-cheese mixture and also the Parmigiano and Pecorino. Prepare, trembling the pan continuously and intensely, before the sauce has thickened and also the pasta is perfectly al dente and coated within the cheese sauce. Season to taste with fine ocean salt.
Serve hot, with a lot more grated cheese for topping, if preferred.
