Quattro Formaggi Pasta
300 ml cream
40 g butter
100 g grated Parmesan Cheese
40 g freshly grated Fontina Cheese
75 g crumbled Gorgonzola Cheese
40 g grated Provolone Cheese
- Put the cream, butter, Parmesan, Fontina, Gorgonzola and Provolone in a saucepan over low heat, stirring occasionally for 3-4 minutes or until cheeses have melted into a rich and smooth sauce.
- Season with salt and pepper and toss through the hot pasta until well combined.
USE: 375 g penne or short pasta shape.