Pasta ai Quattro Formaggi Recipe

Name: Pasta ai Quattro Formaggi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 tablespoon salted butter; 12 white button mushrooms, very thinly sliced; 1 clove garlic, grated; 1/2 cup white wine; 1 pound angel hair pasta; 1 cup heavy cream; 1/2 cup grated fontina cheese; 1/2 cup grated Parmesan; 1/2 cup grated Romano cheese; 1/2 cup goat cheese (chevre); Freshly ground black pepper; Minced fresh parsley, for sprinkling

Servings: persons

Salt
1 tablespoon salted butter
12 white button mushrooms, very thinly sliced
1 clove garlic, grated
1/2 cup white wine
1 pound angel hair pasta
1 cup heavy cream
1/2 cup grated fontina cheese
1/2 cup grated Parmesan
1/2 cup grated Romano cheese
1/2 cup goat cheese (chevre)
Freshly ground black pepper
Minced fresh parsley, for sprinkling

1
Bring a large pot of lightly salted water to a boil.
2
Add the butter to a large skillet over medium heat and add the mushrooms and garlic.
3
Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
4
Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side.
5
Do not overcook; this will take 1 to 2 minutes!
6
Add the cream to the skillet with the mushrooms.
7
Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper.
8
Stir gently to combine, adding hot pasta water as needed for consistency.
9
Don't overmix; if there are little clumps of cheese here and there, it's fine!
10
Taste and add more salt if needed.
11
The mixing stage should happen very quickly.
12
Turn the pasta out into a large serving bowl.
13
Sprinkle with parsley and serve immediately.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salt, 1 tablespoon salted butter, 12 white button mushrooms, very thinly sliced, 1 clove garlic, grated, and more.

Yes, Pasta ai Quattro Formaggi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta ai Quattro Formaggi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions