Rigatoni with Four Cheeses

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Ingredients:

1 lb of DeLallo Rigatoni pasta
¼ cup of whole milk
4 oz of Fontina cheese from Val d’Aosta, cubed
2 oz of DeLallo Pecorino Romano, grated
2 oz of sweet gorgonzola cheese
½ cup of heavy cream
3 oz of Parmigiano Reggiano freshly grated
White pepper

Directions:

Cook the pasta in a large pot of boiling salted water until al dente.  Meanwhile, place a large saucepan in a double-boiler (bagnomaria) large enough to contain a pound of pasta. Pour the milk in the pan and when it’s hot, add the Fontina, Pecorino, and Gorgonzola cheeses and stir until they start to melt. Add the heavy cream, stir again. This is the ideal time to drain the pasta—cooked al dente—and pour it into the sauce. Coat it for a minute; then add the Parmigiano and some white pepper. Serve it at once in warm bowls. This dish has a tendency to get cold very quickly, so be ready to eat immediately.

Serves 4Send to friendPrinter-friendly version