FOUR CHEESES PENNE

The four cheese penne is a classic Italian recipe, well known and cooked also abroad, where it became the macaroni cheese, which has nothing to do with the taste of our national dish.

The preparation is very fast, perfect for the fast modern life, so much so that one has to remember to first put the water to boil before to get started. Then it is a simple recipe, no one will find it difficult to cook. To cook the 4 cheeses penne is very simple and requires no special skills in the kitchen. You’ll have to buy cheese to use for the recipe in its ingredients may vary region by region with regard to the Emmental, often replaced by the provolone, and taleggio, replaced with fresh goat cheese, creamy and more neutral.

Print Recipe

FOUR CHEESES PENNE

Course

First Course

Cuisine

Italian

Keyword

Pasta

Prep Time

10 minutes

Cook Time

10 minutes

Servings

people

Ingredients

• 160 g Penne pasta
• 70 g Gorgonzola cheese
• 40 g Taleggio cheese
• 40 g Provolone or Emmental cheese
• 30 g Parmesan cheese
• 20 g Butter
• 4 tablespoon Milk
• 1 sprinkle Black pepper

Course First Course Cuisine Italian Keyword Pasta Prep Time 10 minutes Cook Time 10 minutes Servings people Ingredients 160 g Penne pasta 70 g Gorgonzola cheese 40 g Taleggio cheese 40 g Provolone or Emmental cheese 30 g Parmesan cheese 20 g Butter 4 tablespoon Milk 1 sprinkle Black pepper

Instructions

1. The first step is to prepare the cheeses then to make a cream but before that, put some salty water on the fire to boil. Start from Gorgonzola to which you will have to cut away the rind. Then cut into small cubes, and work them with a fork to mash it.

   
2. Now take the goat cheese and take off the rind before cutting it into small pieces and add it to the gorgonzola. Generally the creamy taleggio does not need to be worked with a fork.

   
3. Now take the provolone or emmental if you have opted for the latter and deprive them of the rind. By the grater, grate it in flakes and join it to the other cheese. Now grate Parmesan but also leave separately and not with other cheeses.

   
4. Then take a frying wide pan, put in the butter to melt over low heat. Once melted, always with a low fire, add the cheeses, except the Parmisan, and immediately also the preheated milk, then started to mix with a wooden spoon to blend the cheeses.

   
5. The sauce is prepared in a few minutes, and then we said you have to put the water to boil and cook the pasta before starting to melt the cheese, to match the two cooking times. Once cooked, drain the pasta and toss in the pan, stirring and mixing well. Then sprinkle with Parmesan cheese and black pepper, and mix again. Turn off the heat and serve hot.

   

Recipe Notes

Pasta with four cheeses is a known and tasty dish, easy to prepare and quick to accomplish. Great for those who have little time to devote to the kitchen.