[Edited and expanded by Danette St. Onge on March 28, 2016.]
A creamy four-cheese sauce that works great on any type of pasta or gnocchi. It works particularly well on short shapes, like penne, farfalle (bow-tie pasta), or shells.
This recipe makes enough to sauce one 400-gram package of pasta (about 4 servings).
Feel free to experiment and use different cheeses, as long as they are the same type of cheese (for example, a hard, aged cheese to substitute for the Parmigiano, or a mild, creamy cheese to substitute for the Fontina - Gruyere would be a good option).
- 1 cup milk
- 2-3 ounces (50-75 grams) Gorgonzola Dolce (the mild, creamy kind of Gorgonzola, not the sharp, "Piccante" variety that resembles Roquefort) or a mild blue cheese
- 2-3 ounces (50-75 grams) Fontina cheese
- Pinch freshly ground nutmeg
- Pinch white pepper
- 3/4 cup (35 grams) freshly grated Parmigiano-Reggiano or Grana Padano cheese
- 1/2 cup (25 grams) Pecorino Romano cheese
- Fine sea salt, to taste
Start your pasta (whichever type you are using) cooking in a large pot of salted, boiling water.
To make the sauce:
In a small, heavy-bottomed saucepot, heat the milk over medium-low heat. Add the Gorgonzola and Fontina, stirring constantly with a wooden spoon until they are melted and the mixture is homogeneous. Add the nutmeg and white pepper.
About 1 minute before the pasta is done, remove it from heat and drain it.
Transfer it to a side skillet and stir in the milk-and-cheese mixture and the Parmigiano and Pecorino. Cook, shaking the pan continuously and vigorously, until the sauce has thickened and the pasta is perfectly al dente and coated in the cheese sauce. Season to taste with fine sea salt.
Serve hot, with additional grated cheese for topping, if desired.