Pasta ai Quattro Formaggi (Italian Four Cheeses)

The classic Formaggi sauce may be referred to as a "Quattro Formaggi" sauce, referring to the four varieties of cheese mixed in with the other ingredients in the sauce. Some of the common cheeses that are combined together and blended into the sauce include: Cheddar, Fontina, Gorgonzola, Gouda, Grana, Gruyère, Mozzarella, Parmigiano, Provolone, Ricotta, and Romano. The type of pasta and the selection of other ingredients with the pasta dish generally determine the types of cheeses that will be included in the Formaggi sauce. A few of the additional ingredients that can be added to the cheeses may include: cream, tomato sauce, a type of meat such as ham or bacon, herbs such as rosemary, sage, oregano, and several other mild seasonings.

Pasta:
1 lb long pasta (spaghetti, fettucine, linguine, etc.)
4 Tbsp. sea salt

¼ cup butter
½ cup half and half cream
½ cup (2 oz) Gruyère cheese, shredded
¼ cup Parmesan cheese, grated
½ tsp. sea salt
1/8 tsp. pepper, freshly cracked
1 clove garlic, finely chopped
½ cup (2 oz) Gorgonzola cheese, crumbled
½ cup (2 oz) mozzarella cheese, shredded
1 Tbsp. parsley, finely chopped

Garnish:
sea salt
black pepper, freshly cracked

Bring about 6 quarts of generously salted water (it should taste like the ocean) to a boil, add the pasta and cook for 7-8 minutes or until al dente.

Heat butter and half and half in a 2-quart saucepan over low heat until butter is melted. Stir in Gruyère cheese, Parmesan cheese, salt, pepper and garlic. Cook, stirring occasionally, 5 minutes.

Add hot, cooked pasta to sauce, add Gorgonzola cheese and mozzarella cheese. Toss with 2 forks, sprinkle with parsley, toss again lightly.

Taste and season if necessary. Serve immediately.

Makes 4 servings.