Quattro Formaggio Recipe
gouda, fontina, chevré
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheeses
Pasta
Sauce
Method
Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
Sauce Preparation
- 2
Make the Cheese Sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
Add Cream and Cheeses
Pour in the heavy cream and bring to a gentle simmer. Gradually add the gouda, fontina, and chevré cheeses, stirring until melted and smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 4
Season the Sauce
Stir in the salt and black pepper, adjusting to taste.
Combine
- 5
Mix Pasta and Sauce
Add the cooked pasta to the cheese sauce and toss to coat evenly. Cook for an additional 2-3 minutes over low heat to allow the pasta to absorb some of the sauce.
- 6
Serve
Serve the Quattro Formaggio immediately, garnished with fresh parsley.