Pasta ai quattro formaggi. A classic of Italian cuisine, is a warm and energising dish, perfect for those days in which you want to treat yourself to a lovely Italian meal without too much fuss in the kitchen. Oh, and it’s also a great idea to make use of cheese leftovers!
As the name says, this pasta is traditionally prepared with four different kinds of cheese, and for optimal results it’s better to use cheeses that have different taste and texture. What works very well, for instance, is to pair sweet or spicy gorgonzola with taleggio, grated Parmigiano (or even Pecorino) and provolone.
Not always one has 4 different cheeses available, so there is also a shortcut, i.e. you can also make a pasta only with 3 or 2 cheeses.
Serves: 4 | Preparation time: 5 mins | Cooking time: 10 mins
- Pasta: 350 g
- Cheese: 300 g
- Milk: 150 ml
- Butter: a knob
- Nutmeg: to taste
- Salt and pepper: to taste
Cook the pasta in boiling salted water.
Roughly grind the walnuts; set some aside to garnish the finished dish. Dice the different cheeses in small cubes or else grate them, depending on how hard the cheeses are.
Melt the cheeses in a pan along with the butter, the milk, the nutmeg and the pepper; don’t add salt, as it should not be necessary. If the cheese melts with an uneven texture, add more milk or a spoonful of the boiling water you’re cooking the pasta in. Stir often to prevent the cheese from sticking to the pan. Otherwise, if it should be too liquid, add grated Parmigiano.
Once the cheese cream is smooth and uniform, add the walnuts and keep the sauce warm on very low heat. Drain the pasta and mix it with the cheese dressing.
Garnish with some grated parmesan and the leftover walnuts before serving.
Tips: This cheese sauce is best enjoyed with short pasta, like penne or farfalle. For an even richer version, try it with potato gnocchi.
A secret to make this pasta even more special? Some coarsely ground walnuts for added crunchiness!