Penne Rigate a Quattro Formaggio -- Penne Pasta with Four Cheeses

1. 1

   Cook penne until al dente, according to package directions to al dente.

2. 2

   In a small, non stick sauce pan, melt the butter and heavy cream over low heat.

3. 3

   Add the fontina, gorgonzola and parmesan cheeses; stir with a wooden spoon until the cheeses have melted into the cream completely.

4. 4

   Drain pasta and return to the pot.

5. 5

   Fold into the pasta the cheese mixture, with a minimum of stirring to prevent cooling.

6. 6

   Season with salt and white pepper to taste, and garnish with a sprinkle of chopped parsley.

7. 7

   Serve immediately in warm bowls to retain the heat and flavor of this dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.