Penne Rigate ai Quattro Formaggi
- 400g RUMMO Penne Rigate
- 1c Cream
- 50-70g Gorgonzola Dolce
- 50-70g Pecorino Romano - grated
- 50-70g Mozzarella
- ¾c Parmigiano-Reggiano - grated
- White Pepper
Bring water to the boil and add the pasta.
Then take about a cup of milk and set it to heat in another pan, over a moderate flame, adding 50-70g each of Gorgonzola Dolce, grated Pecorino Romano, and Mozzarella. Stir constantly to avoid scorching.
Add a pinch or more of white pepper to taste, and a pinch of freshly ground nutmeg if desired.
Just before reaching “al dente” stage cooking the penne, drain and transfer to a skillet.
Stir in the sauce, adding ¾ cup freshly grated Parmigiano and cook over a brisk flame, stirring constantly.
Once most of the liquid is absorbed and the pasta is cooked, serve immediately.