Four-cheese pasta
Cuisine: Italian
Author: Maria Kalenska
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins


Ingredients
  • 200 g pasta
  • 40 g Mascarpone
  • 40 g Dorblu / Roquefort / Gorgonzola
  • 40 g Parmesan / Pecorino / Grana Padano
  • 40 g Camembert / Brie
  • 100 ml double cream
  • salt
Cooking method
  1. For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta.
  2. Peel the cheeses and roughly chop them. Pour cream into a saucepan and add cheeses. Over low heat, stir until cheeses have melted into a thick sauce. Transfer pasta on plates and pour it over with the cheese sauce. Serve immediately.
My tips and tricks
Remember that four-cheese sauce thickens as it cools, so serve it right away. But if, nevertheless, it became thicker, then you can put the sauce again on low heat, add a little milk and, constantly stirring, bring it to the desired consistency.

Maria Kalenska Gastronomy Blog | https://www.myodesacuisine.com/recipes/four-cheese-pasta/