Four cheeses Pasta is a classic of Italian cuisine, very easy and very quick to prepare, ideal for a simple dish after a hard day’s work. The recipe is full of taste and some cheese can be varied according to the region.
The recipe for pasta with four cheeses can vary depending on the availability of cheese, as well as depending on the tastes or dietary needs at times. Thus the Emmental can be replaced by the provola and the Taleggio cheese from a soft and neutral goat cheese. The only two cheeses that never change in the recipe are gorgonzola and parmesan.
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FOUR CHEESES PASTA
Instructions
Prepare the gorgonzola by cutting it into small cubes (1) and then working it a little with a fork to make it completely pulp (2). Then put it aside in a small bowl (3).
Take the goat cheese and cut off the rind. Then cut it into tiny creamy pieces (4). Add to the gorgonzola (5). Then also grate the Parmesan cheese (6).
Take the provola and take off the rind (7). Then grated it coarsely (8) and put it with the other cheeses (9).
Then take a large and non-stick pan, put the butter and melt (10) over medium heat. Once melted, as soon as it begins to fry, lower the heat to a minimum and add the cheeses (11), with the exception of the Parmesan. Then add the milk (12) and then start to melt, stirring often with a wooden spoon. Make a thick cream by heating a few minutes.
Because prepare the cheese cream is very fast, you have already put the pasta in boiling water, in order to match the two cooking times. Once ready, drain the pasta and place it in the pan (13), stirring well. Then add the parmesan (14) to mix again and a sprinkling of fresh ground black pepper (15). Give one last stir and turn off the heat to serve hot on the table.
