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–+ servings

Four Cheese Pasta Sauce Recipe

PIATTO RECIPES
Rich and decadent! Four cheese pasta sauce can be made with a variety of cheeses, but this combination is particularly satisfying: creamy gorgonzola 'dolce' (sweet gorgonzola), taleggio cheese, pecorino cheese and gruyere cheese. In Italy, rigatoni or penne are popular pasta choices for this cheesy sauce because it allows the sauce to cling to the pasta both inside and out. 
5 from 1 vote
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Cook Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 805 kcal

Ingredients
 
 

  • 4 oz gorgonzola cheese dolce or sweet
  • 3 oz taleggio cheese
  • 4 oz pecorino romano preferably 'semi-stagionato'
  • 3 oz gruyere cheese
  • 1 ⅔ cup whole milk
  • 2 tbsp butter unsalted
  • 2 tbsp flour all-purpose is fine
  • 1 pinch fine salt or to taste
  • 1 pinch black pepper to taste; freshly ground
  • 11 oz pasta rigatoni or penne

Instructions
 

Make the Sauce

  • Melt the butter over low heat. Then add the flour and whisk vigorously to make a 'roux.'
    2 tbsp butter, 2 tbsp flour
  • Slowly add the whole milk to the roux over medium-low heat, whisking continuously.
    1 ⅔ cup whole milk
  • Add the diced cheeses to the milk.
    4 oz gorgonzola cheese, 3 oz taleggio cheese, 3 oz gruyere cheese, 4 oz pecorino romano
  • Melt the cheeses in the milk over low heat. Stir continuously to avoid burning the cheese.
    Alternatively, you can melt all ingredients in a bowl over a pan of simmering water (the double-broiler method). Melt until the sauce is creamy and free of lumps.

Finish with Pasta

  • Cook the pasta to ‘al dente’ in boiling water according to package instructions.
    11 oz pasta
  • Add the cooked, drained pasta and a ladle of the pasta water to the four cheese sauce.
  • Reduce the the sauce with the penne over very low heat for about 1-2 minutes, stirring continuously. Add salt and black pepper to taste. Cook until the sauce coats the back of a spoon. Remember: It's best to plate the sauce while still a bit runny, as the sauce will continue to thicken on the plate!
    1 pinch fine salt, 1 pinch black pepper

Nutrition

Sodium: 1097mgCalcium: 777mgVitamin C: 1mgVitamin A: 1701IUSugar: 4gFiber: 2gPotassium: 362mgCholesterol: 146mgCalories: 805kcalSaturated Fat: 28gFat: 45gProtein: 37gCarbohydrates: 62gIron: 1mg
Keyword cheesy, pasta
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