Penne Ai Quattro Formaggi Recipe
Penne pasta with a four cheese sauce including Fontina, Parmesan, provolone and mozzarella
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Ingredients
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Pasta
Cheese Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring water to a boil over high heat. Add salt to the boiling water.
- 2
Cook the Penne
Once the water is boiling, add the penne pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside. Reserve a little pasta water if needed for the sauce.
Making the Cheese Sauce
- 4
Heat the Cream
In a large saucepan over medium heat, pour in the heavy cream and heat until it begins to simmer. Do not let it boil.
- 5
Add the Cheeses
Gradually add the Fontina, Parmesan, Provolone, and Mozzarella cheeses to the simmering cream, stirring continuously until the cheeses are completely melted and the sauce is smooth.
- 6
Season the Sauce
Season the cheese sauce with freshly ground black pepper to taste. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency.
Combining and Serving
- 7
Combine Pasta and Sauce
Add the drained penne pasta directly into the cheese sauce, stirring well to coat all the pasta evenly with the sauce.
- 8
Garnish and Serve
Serve the Penne ai Quattro Formaggi hot, garnished with chopped fresh parsley on top.
