Name: Penne ai Quattro Formaggi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 350 g penne; 100 g gorgonzola; 100 g fontina; 80 g taleggio; 80 g parmigiano reggiano; 180 ml milk; 15 g butter; 0 black pepper; 0 salt; 0 pinch nutmeg

Penne ai Quattro Formaggi

Penne tossed in a silky cream of four melted Italian cheeses, ready in the time it takes the pasta to boil.

🥬Vegetarian

🇮🇹 Italy ·Europe · $$

10 min Prep

15 min Cook

25 min Total

4 portions

Penne ai quattro formaggi is one of the fastest comforting first courses in the Italian repertoire, built around a balance of four cheeses that each play a role. Gorgonzola brings the sharp, tangy backbone, taleggio adds a soft and slightly funky creaminess, fontina melts into a smooth and stretchy body, and parmigiano reggiano rounds everything with salty depth. The cheeses are gently melted with a little warm whole milk and butter over low heat so they relax into a velvety sauce rather than seizing into clumps. Penne rigate is the classic shape because its ridges and hollow center grab the rich cream. The whole sauce comes together in minutes while the pasta cooks, then the drained penne finishes right in the pan so every piece is coated. A grind of black pepper and a final dusting of parmigiano are all the seasoning it needs.

Ingredients

350 g penne penne rigate

100 g gorgonzola dolce, cut into small cubes

100 g fontina cut into small cubes

80 g taleggio rind removed, cut into small cubes

80 g parmigiano reggiano freshly grated, plus extra for serving

180 ml milk whole milk, warmed

15 g butter

0 black pepper freshly ground, to taste

0 salt for the pasta water, to taste

0 pinch nutmeg freshly grated (optional)

Ingredients

4 portions

350 gpenne penne rigate

100 ggorgonzola dolce, cut into small cubes

100 gfontina cut into small cubes

80 gtaleggio rind removed, cut into small cubes

80 gparmigiano reggiano freshly grated, plus extra for serving

180 mlmilk whole milk, warmed

15 gbutter

black pepper freshly ground, to taste

salt for the pasta water, to taste

pinchnutmeg freshly grated (optional)

Instructions

Prep the cheeses and pasta

1

Bring a large pot of water to a boil and salt it well. Cut the gorgonzola, fontina, and taleggio into small cubes so they melt quickly, and grate the parmigiano reggiano.
~8 min
2

Add the penne to the boiling water and cook until al dente, following the time on the package. Reserve a cup of the starchy cooking water before draining.
~10 min

Make the four-cheese cream

1

While the pasta cooks, melt the butter in a large pan over low heat, then pour in the warm milk and let it heat through without boiling.
~2 min
2

Add the cubed gorgonzola, fontina, and taleggio along with most of the grated parmigiano. Stir slowly and constantly over low heat until the cheeses melt into a smooth, velvety sauce.
~4 min
3

Season with freshly ground black pepper and, if using, a small pinch of nutmeg. If the sauce looks too thick, loosen it with a spoonful of the reserved pasta water.
~1 min

Combine and serve

1

Drain the penne and tip it straight into the pan with the cheese cream. Toss over low heat until every piece is coated, adding a little more pasta water if needed for a glossy consistency.
~2 min
2

Serve immediately, topped with the reserved grated parmigiano reggiano and an extra grind of black pepper.
~1 min

Credits & Inspiration

Cookist
Italian-language pasta ai 4 formaggi using gorgonzola, fontina, taleggio, and parmigiano with whole milk, pepper, and nutmeg.
Pasta Grammar
Italian cook's method that melts the cheeses with butter and milk over very low heat.
Cooking My Dreams
Penne ai quattro formaggi explaining the four cheese roles and how to adjust the sauce consistency.
Recipes from Italy
Authentic four-cheese pasta with gorgonzola dolce, taleggio, fontina, and parmigiano reggiano melted into warm milk.