Quattro formaggi is a delicious pasta dish with four cheeses. This recipe has a creamy sauce and plenty of cheese. The recipe works great on any type of pasta or gnocchi but works particularly well on short shape pasta like penne, farfalle or fusilli.
You can experiment with different cheeses, as long as they are the same type of cheese. For instance, if you don’t have Parmesan, use a hard, aged cheese instead.
2 tablespoons salt
250 milliliter cream
100g cream cheese or fresh goat’s cheese
80g blue cheese, crumbled
80g gruyère, grated
50g parmesan, finely grated
1 pinch chilli flakes
½ teaspoon nutmeg
Prepare all your ingredients.
Pour the cream in a large saucepan and heat over medium heat. Stir in the cream cheese and other cheeses until they’ve melted. Add the chilli flakes and nutmeg and season with ground black pepper and a little salt. Keep warm on a gentle heat until pasta is cooked.
Bring a large saucepan with water to a boil (at least 400ml water). Once boiling, add the salt and the pasta. Bring back to a rapid boil and cook until just al dente. Reserve 1 cup of boiling water and drain. Immediately mix the drained pasta with cheese sauce, adding enough pasta water to keep the mixture moist, stir to combine. Season to taste and dish up.