Easy & Traditional 4 Cheeses pasta Sauce

Name: Easy & Traditional 4 Cheeses pasta Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 4x as main
Cuisine: European
Ingredients: 320g pasta of choice; 90g gruyere; 70g grated parmigiano; 80g fontina; 180g milk/cooking cream; 100g gorgonzola; Black pepper a pinch

by Micaela Harrasser December 19, 2022

December 19, 2022

Today I am sharing with you the cheesiest (literally!) sauce ever! It’s so rich, thick and creamy. Perfectly indulgent pasta treat!

You may know the ‘4 cheeses’ combo from pizza – this sauce has 3 of the original cheeses, but instead of mozzarella we are adding taleggio. It seems that this sauce was actually born to dress pasta rather than pizza, back in the ‘80s.

This super easy sauce combines 4 cheeses very different from each others: from the consistency to the taste and smell, somehow they work very well together. This perfect blend is super versatile: if you like strong, pungent cheeses you may want to add more gorgonzola or taleggio. If you are not a fan, you can also swap them with milder, sweeter cheeses! I found all those cheeses at my local Albert Heijn (big store) – otherwise should be easy to find them in cheese shops! Ready to indulge? 😀

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Easy & Traditional 4 Cheeses pasta Sauce

Serves: 4x as main Prep Time: 5 min Cooking Time: 10 min 10 min Nutrition facts: 200 calories 20 grams fat

Ingredients

320g pasta of choice
90g gruyere
70g grated parmigiano
80g fontina
180g milk/cooking cream
100g gorgonzola
Black pepper a pinch

Instructions

First, cut the cheeses into small (1/2 cm) cubes and eventually grate the parmigiano.
Place a big pot with water to boil.
Place a small pot with the milk and heat it up until almost boiling.
Lower the heat on the milk and add the gorgonzola and fontina.
Add the pasta to cook.
Using a whisk, mix every now and then to help melting the cheese pieces.
Once almost melted, add the gruyere.
Once all the cheeses are melted (and the pasta is almost ready) add the grated parmigiano and whisk well to remove all eventual lumps. You should get a thick, creamy sauce without lumps.
Keep the sauce on very low heat if the pasta is not ready.
Once the pasta is ready, drain it (keep some cooking water just in case) and add it to a bowl.
Add the sauce on top, mix well.
Dish out, sprinkle generously some pepper on top and serve!