Creamy Pasta with 4 Cheeses

Creamy Pasta with 4 Cheeses

Everyone likes pasta with cheese. But how about pasta with four types of cheese?!

Ingredients for 4 servings:

  • 320 g Pennette Rigate pasta (or Spaghetti n.5)
  • 80 g Taleggio cheese
  • 80 g PDO Parmigiano Reggiano
  • 100 g sweet gorgonzola
  • 80 g Grated Gruyere
  • 180 g Whole milk
  • 1 pinch White Pepper
  • Salt to taste

Follow these steps:

Start putting the pot filled with water onto hot heat to boil. Once boiling, salt it and throw in the “Penne Rigate” type of pasta (Spaghetti also work very well).

Now prepare the cheeses: grate the gruyere using a large mesh grater, then cut the taleggio into small cubes and remove the crust from the gorgonzola and cut it into small pieces as well.

Put a saucepan on low heat, pour the milk inside, letting it heat for a few moments. Then add gorgonzola and taleggio. Stir gently to help melt and finally add the gruyere and then the grated Parmesan. Keep stirring to make sure all cheeses are well melted and then turn off the heat.

At this point, the pasta should be cooked, drain it with a slotted spoon directly from the pot to the saucepan with cheeses, so that part of the pasta water will end up in there, and dip in the cream cheese.

Stir to make sure pasta is well covered by the sauce and, if the sauce is too liquid, turn on the medium heat to make it reduce a little.

Taste the sauce to check whether it needs more salt and add the grounded pepper. Stir again and then rest for a few seconds before serving hot.

Fancy hint:

The cheeses suggested are the perfect combination for a creamy and succulent pasta. However, they are quite strong in flavour, so you’ll need to rely on a very tasty black pepper.

Try with the Black Peppercorns Tellicherry for a perfect peppery taste that will bring your pasta to the next level!

Types of pepper used in this recipe:

Other types of pepper you can use with this recipe:

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