Creamy Four-Cheese Pasta (Pasta ai Quattro Formaggi)

• porcije: 8 servings
• ukupno vrijeme: 45 minutes

Sastojci

1 tablespoon salted butter, room temperature

1 pound campanelle, gemelli or penne pasta

Kosher salt and ground black pepper

1 cup whole milk

4 ounces fontina cheese, shredded (1 cup)

1/2 cup mascarpone cheese

2 ounces Gorgonzola cheese, crumbled (½ cup)

2 ounces Parmesan cheese, finely grated (1 cup)

1/2 teaspoon grated nutmeg

1/4 cup finely chopped fresh flat-leaf parsley, basil or chives

Upute

Heat the broiler with a rack positioned about 6 inches from the element. Coat a broiler-safe 9-by-13-inch baking dish with the butter. In a large pot, bring 3 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain; set the pasta aside.

In the same pot over medium, bring the reserved cooking water and the milk to a simmer. Add the fontina, mascarpone and Gorgonzola; whisk until mostly melted, about 1 minute. Stir in half of the Parmesan, the nutmeg, ¼ teaspoon salt and 1 teaspoon pepper; it’s fine if the mixture is not perfectly smooth. Add the pasta and parsley; cook, stirring constantly, until the sauce begins to cling to the pasta, 1 to 2 minutes. Remove from the heat and let stand uncovered for 5 minutes, stirring occasionally, to allow the mixture to thicken slightly. Taste and season with salt and pepper.

Transfer the pasta to the prepared baking dish in an even layer. Sprinkle with the remaining Parmesan. Broil until the top is browned in spots, 5 to 6 minutes. Cool for about 10 minutes before serving.