Best 5 Pasta Ai Quattro Formaggi Recipes

PASTA QUATTRO FORMAGGI

Steps:

• Bring tall pot of water to a rolling boil, add penne pasta and 4 Tbsp. salt.
• Cook pasta for 5 minutes, until 'al dente'.
• Heat a stove burner to medium-low.
• In a large sauce pan, pour olive oil and add minced garlic; saute' garlic for about 2 minutes.
• Add the heavy cream and all cheeses; do not use a very hot burner or everything will burn.
• Add nutmeg, salt and pepper.
• When pasta is finished cooking (after about 5 minutes), take a hand strainer to dip into the pasta water and strain pasta over the pot (much faster this way).
• Put drained pasta in the sauce pan full of hot cheese sauce.
• Add about a ladle-ful of pasta water to the pasta and cheese mixture.
• Taste!
• Add more cheese of the flavor you believe that it needs according to your preferences.
• Add more cream if it needs it; or if it needs more pasta water, you can also add more at this time.
• Pour the creamy pasta onto a large pasta platter.
• Garnish with minced Italian parsley.
• Serve immediately while the pasta and sauce is hot.

PASTA AI QUATTRO FORMAGGI (CREAMY FOUR-CHEESE PASTA) RECIPE

Steps:

• In a 3-quart saucepan, saucier, or other medium pot, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme.
• Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted.
• Add grated Gruyère (or Fontina) and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm.
• Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup (240ml) pasta-cooking water. Add 1/4 cup (60ml) pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon (15ml) at a time, to loosen to proper glazing consistency. Season with salt to taste.
• Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact.
• Serve right away, passing more grated Parmigiano-Reggiano at the table.

PENNE AI QUATTRO FORMAGGI (MAC 'N' CHEESE)

Steps:

• Adjust the oven rack to the top shelf. Bring a pot of salted water to a boil.
• Heat the milk in a large skillet over medium heat. Add the cheeses to the hot milk and start melting. With a wooden spoon, stir gently but continuously, until all the cheeses are melted together.
• Bring a pot of salted water to a boil and cook your pasta according to the directions on the box, and, as always, to make sure you achieve a proper "al dente" texture, drain it about 2 minutes before what is indicated.
• Toss the penne and the cheese sauce together, season with salt and a generous amount of ground black pepper. Divide the penne between ten 6-ounce ramekins. Top with a light sprinkling of breadcrumbs and a grating of Parmesan.
• Turn the broiler on high and broil until golden and crisp on top, 3 to 5 minutes.

SKILLET PASTA QUATTRO FORMAGGI

Steps:

• SAUTE AROMATICS: Melt butter in 12-in nonstick skillet over medium heat. Add shallots and 1/2 teaspoons salt, and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.
• SIMMER PENNE: Sti in water, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15-18 minutes.
• ADD CHEESE: Off heat, stir in cheeses, one after the other. Season with salt and pepper to taste and taste.

PASTA AI QUATTRO FORMAGGI

Steps:

• Combine Parmesan and parsley in work bowl of processor.
• Chop using ON/OFF turns, then process until cheese is finely minced.
• Combine with grated Kefalotiri and Fontina.
• Melt butter in large skillet over medium heat.
• Add cream and Gorgonzola and cook, stirring occasionally, until cheese is completely melted.
• Add hot pasta and toss gently to coat.
• Reduce heat to low and cook 3-4 minutes.
• Remove from heat.
• Add parsley/cheese mixture with nutmeg, pepper and salt to taste (if needed), tossing gently until all cheese is melted.
• Taste and adjust seasoning.