Pasta ai Quattro Formaggi


  • 1 pound thin spaghetti
  • 1 cup reserved pasta water
  • 1/2 cup Fontina cheese, grated
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup Romano cheese, grated
  • 1/2 cup Asiago cheese, grated
  • 2 tbsp. butter, softened
  • 1 cup heavy cream, room temperature
  • 1 whole garlic clove, peeled
  • 1/2 tsp. salt
  • Freshly ground black pepper
  • Fresh parsley, minced

Rub garlic clove all over the inside of a large serving bowl.

Cook pasta according to package directions in lightly salted water, leaning toward the al dente side. Do not overcook! Reserve 1 cup of water and set aside. Drain pasta, then return to the cooking pot.

Pour in cream, butter, cheeses, salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. Mixing stage should happen very quickly.

Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately.

by The Savvy Kitchen