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I scream, you scream we all scream for CHEESE!
This is one decadent pasta dish but oh so delicious. Taleggio, Gorgonzola, Emmental and Pecorino Romano are the four big cheese used in this recipe and they all come together perfectly in a velvety sauce that you might just want to drink, instead of adding pasta. Enjoy!
FOUR CHEESE PASTA WITH TALEGGIO, GORGONZOLA, EMMENTAL AND PECORINO ROMANO
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
240ml heavy cream
100g Taleggio, cut into small cubes
100g Gorgonzola Dolce, cut into small cubes
150g Emmental, cut into small cubes
400g Pasta, any short shape you like
50-60g Pecorino Romano, finely grated
Method
1. In a pan on low to medium heat, add your cheeses one at a time, melting each kind slowly. Optional Step: you can add half of the gorgonzola with the sauce and the other half with the pasta.
2. Cook the pasta in a large pot of boiling salted water just before al dente, according to package instructions. Reserve pasta water.
3. Remove pasta a couple minutes before al dente to finish cooking in the pan. Add pasta to the pan along with a ladle of pasta water. Mix and toss to incorporate everything adding more pasta water if needed. Turn off or remove pan from the heat and add Pecorino Romano a handful at a time while mixing and tossing. Add the gorgonzola as well if you took the extra step. If you find the pasta is to thick just add a bite more pasta water to help loosen it up. Plate and serve immediately. Enjoy!
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