Four different cheeses brought together in one creamy pasta dish. This is so recipe blog of me to write, but my second trip to Rome I tried Quattro formaggi pizza and it totally blew me away. I’m not a big brie lover or blue cheese fan so I don’t know why I tried it, but I’m glad I did. This combination works because of the funky gorgonzola, creamy brie, sharp fontina, and salty pecorino cheese. It’s amazing how they work together even in pasta. A pasta so rich and delicious it will rock your socks the house down, boots.

Cheesy pasta has a special place in my heart, so needless to say four cheese pasta has four places in there. When it comes to combining this many cheeses all with different melting points, you need a source of liquid fat to help these cheeses melt together. The goal is to transform these four cheeses into a velvety cream sauce, sooo we use cream!

The secret to getting the consistency of the cream just right is by reducing it. Don’t just set the cream on high and walk away though. No way. You need to gently let this cream reduce slowly unless you want to end up with a messy boil-over. If you’ve ever made a cream-based Alfredo sauce, it’s the same process. Once the cream is at a point where it looks thick and it’s reduced by half, it’s time to add the melting cheeses. Hold the gorgonzola.

This is the time I like to bust out the immersion blender for any lumpy or grainy surprises, especially from the brie. This will tighten your sauce up while achieving velvety smooth. Fold in the gorgonzola with the cooked pasta and a splash of pasta water to melt it all together. In a rich sauce like this, reserving up to a cup of pasta water is key as it fights to thicken too much.