Penne with 4 cheeses sauce – Penne ai 4 formaggi
Ingredients for 6 Servings
1 Lb. Penne pasta
1-cup Fontina cheese cut in 1-inch cubes
1-cup Blue cheese cut in 1- inch cubes
1-cup Swiss cheese cut in 1-inch cubes
1-cup Grated Parmesan cheese
1and ¼ Cup milk
7 oz. butter
Sea salt and pepper to taste
Bring a large pot of water to boil, cook the pasta; add the salt half way through the cooking process.
In a non-stick sauce pan, heat the cream, half of the butter and half cup of parmesan, stir. Add the fontina cheese, blue cheese, Swiss cheese and continue to stir until the sauce is creamy with no lumps. Season with salt and pepper; set aside.
When the pasta is al dente, drain with a large slotted spoon, transfer to a serving bowl; add the cheese sauce, the remaining butter and Parmesan cheese. Gently mix well to make sure the pasta is fully coated and the butter is melted. Serve immediately.
Lina’s note: This dish can be prepared with any cheese as long you pair mild and sharp cheeses for contrasting flavor. However, the Parmesan is a must. Also make sure you serve this pasta immediately as the cheeses tend to dry quickly.