From inthekitchenwithkath.com (Adapted from a recipe in Cook with Jamie: My Guide to Making You a Better Cook)
Serves 4 – 6
1 lb. macaroni (I actually used gemelli)
2 Tablespoons butter
1 small bunch fresh marjoram or oregano, leaves picked (I used oregano.)
3 ½ oz grated Parmigiano-Reggiano, plus more to grate over the top
3 ½ oz fontina or taleggio cheese, roughly torn or chopped (I used fontina.)
3 ½ oz mascarpone cheese
¼ of a fresh nutmeg to grate over the top (Optional; I didn’t use it.)
1 small ball fresh mozzarella cheese (about 4 oz.)
Salt and pepper, to taste
1. Preheat the oven to 400˚.
2. Clean and chop the oregano.
3. Put the grated Parmigiano-Reggiano, fontina, and mascarpone in a bowl so they’re ready to use when you’re ready.
4. Cook the pasta in salted boiling water for 2 minutes less than the cooking time on the package. (My gemelli said to cook for 12 minutes; I cooked it for 10.)
5. While the pasta’s cooking, heat the butter in a large skillet. When it starts to foam, add the oregano and cook for a minute or so, until it starts to crisp. If the pasta is not quite done, remove the skillet from the heat.
6. When the pasta is done, drain it, reserving some of the cooking water.
7. Put the drained pasta, a couple of spoonfuls of the cooking water, and the Parmigiano-Reggiano, fontina, and mascarpone cheese in the skillet. Cook over medium heat, stirring, until the cheeses have melted into a sauce. Add a bit more pasta water if it seems too dry.
8. Season to taste with salt and pepper and turn into a baking dish. (Or just leave it in the skillet if you’re using an oven- and broiler-proof skillet, like cast iron.)
9. Tear the mozzarella into small pieces and put them over the top, and add some extra Parmigiano-Reggiano.
10. Bake for about 10 minutes.
11. Turn the broiler on, and move the oven rack closer to the broiler. Broil for a minute or two until it has started to brown and crisp on the top. Watch closely to keep from burning it.