Cook the pasta in a large pot of boiling salted water until al dente.
Meanwhile, in a large saucepan, heat the milk over a medium flame. Once it becomes hot, add the Fontina, Pecorino, and Gorgonzola cheeses and stir until they start to melt. Add the heavy cream and stir again. This is the ideal time to drain the pasta—cooked al dente—and pour it into the sauce. Toss together for 2 minutes in the saucepan. Add Parmigiano and white pepper to taste.