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Penne al Quattro Formaggio

December 11, 2010

If you cannot decide which cheese you would like for your pasta tonight this is the dish for you.  It is also wonderful when you just have a bit of a few different cheeses left for the week.  Use the cheeses I used or make up your own combination of your favorites.  A simple but satisfying meal you will be craving once you make it. 

Penne al Quattro Formaggio


  • 1 lb. Penne
  • 4 oz. Unsalted Butter
  • 1/2 C. Heavy Cream
  • 1/2 C. Parmesan Cheese (grated)
  • 1/2 C. Pecorino Cheese (grated)
  • 1/2 C. Fontina (shredded)
  • 1/2 C. Gorgonzola Cheese (crumbled)
  • Salt
  • Freshly Ground Pepper
  • Fresh Parsley (chopped for garnish


  1. Boil water for preparation of penne; cook al dente
  2. Simultaneously in a large pan melt butter and combine with heavy cream
  3. Add the four cheeses and stir to mix thoroughly
  4. Drain the pasta when ready and add to the cheese mixture, stir together
  5. Salt and pepper to taste
  6. Serve immediately in warmed pasta bowls and top with fresh parsley

(Serves 4)

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