Randy Chandler
Four-cheese pasta is a luxuriously creamy, smooth, and silky dish that is sure to impress. It is a simple and easy recipe that can be made in just 15 minutes, making it a great comfort food for the entire family. The key to a good quattro formaggi is choosing four cheeses with different textures and flavours, such as Parmesan, mozzarella, provolone, and Romano. The sauce is made by melting the cheeses with milk or cream over gentle heat, ensuring the sauce doesn't break. The cooked pasta is then tossed in the sauce, along with some starchy pasta water, to create a silky glaze. To add an extra element of texture and flavour, sprinkle some crushed walnuts on top.
How to Cook Pasta with Four Cheese Sauce
| Characteristics | Values |
|---|---|
| Type of Dish | Comfort food, side or main meal |
| Time | 15 minutes |
| Ingredients | Pasta, milk, cream, cheese, salt, pepper, nutmeg, butter, flour, herbs |
| Equipment | Saucepan, skillet, colander, spider skimmer, wooden spoon |
| Method | Boil water, cook pasta, make sauce, combine |
| Serving Suggestions | Chicken, steak, roasted mushrooms, salad, vegetables |
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What You'll Learn
Choosing the right cheeses
When choosing the cheeses, consider including a strong-flavoured cheese, such as Gorgonzola, Pecorino, or Parmigiano-Reggiano. These cheeses will add a punch of flavour to the dish. Another option for a strong flavour is Taleggio, which has a stronger flavour than Stracchino and is known to melt well. If you're looking for a milder option, Stracchino, mascarpone, or Fontina are good choices as they have a creamy texture and melt smoothly.
For a smooth and creamy sauce, it's best to avoid mozzarella. Mozzarella melts well on pizza, but in a pasta sauce, it can fail to create the desired consistency. Instead, opt for cheeses that will create a smooth and creamy emulsion, such as Taleggio, which blends easily with milk or cream without the need for additives like flour.
In terms of specific combinations, one recipe suggests using Parmesan, mozzarella, provolone, and Romano cheeses. Another suggestion is to use a blend of peeled brie, Gruyere, and Parmesan, resulting in a kid-friendly option. Ultimately, you can choose any combination of four cheeses you love or have available. Just remember to consider the textures and flavours to create a well-rounded and delicious four-cheese pasta dish.
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Preparing the sauce
Selecting the Cheeses
The choice of cheeses is crucial to the flavour and texture of the sauce. It is recommended to choose four cheeses with different textures and flavours to create a well-rounded and complex dish. Common cheese combinations include Parmesan, mozzarella, provolone, and Romano, or gorgonzola, stracchino (or mascarpone), pecorino, and Parmigiano-Reggiano. However, feel free to experiment with other combinations, such as taleggio, fontina, Gruyère, or even peeled brie, depending on your preference. Just remember to avoid cheeses that melt too well, like mozzarella, as they can make the sauce greasy.
Start by heating milk in a small, heavy-bottomed saucepan over medium-low heat. You can also combine milk and cream for an even richer sauce. Add your chosen cheeses, stirring constantly with a wooden spoon to prevent burning and ensure a smooth consistency. Take your time with this step, as slow melting over gentle heat will help create a creamy and homogeneous sauce. If you're feeling adventurous, infuse the milk with garlic, thyme, and black pepper for added flavour and complexity.
Final Touches
Once your cheeses have melted into the milk, creating a creamy sauce, it's time to add some final touches. Season your sauce with salt, pepper, and nutmeg to taste. You can also add dried herbs like basil, oregano, or parsley for extra flavour. If you want a silkier sauce, gradually add some of the starchy pasta cooking water, stirring continuously. This will not only help emulsify the sauce but also add a glossy finish. Taste and adjust seasoning as needed.
Combining with Pasta
Finally, combine your sauce with the cooked pasta. Toss the pasta in the sauce over medium-low heat until it is evenly coated and has reached your desired consistency. If the sauce becomes too thick, simply add more pasta water, a little at a time, to loosen it. Serve immediately, and feel free to sprinkle some grated Parmigiano-Reggiano on top for an extra cheesy touch.
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Cooking the pasta
To cook pasta for a four-cheese sauce, start by bringing a pot of water to a boil. Add salt to the water generously, and then add the pasta. You can cook 250g of pasta for a family of three (two adults and one child). Follow the package instructions, but cook the pasta for two minutes less than the recommended time—it should still be a little hard. Before draining the pasta, reserve a cup of the starchy pasta water.
While the pasta is cooking, prepare the sauce. You can use a small, heavy-bottomed saucepan or a medium pot. Heat some milk over medium-low heat. Add in cheeses such as gorgonzola, stracchino, fontina, taleggio, Gruyère, or mascarpone. Stir gently and constantly until the cheese melts and blends into the sauce. You can also add some butter and flour to the saucepan and whisk to combine.
Once the pasta is ready, drain it and add it to the pan with the sauce. Stir the pasta and sauce together, and add some pasta water to help the sauce coat the pasta evenly. Continue stirring until the sauce thickens and clings to the pasta. The pasta should be perfectly al dente.
Finally, plate the pasta by adding a generous portion to the centre of a flat plate. Scoop some extra sauce on top and sprinkle some crushed walnuts for texture and flavour.
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Combining the sauce and pasta
To combine the sauce and pasta, start by transferring the cooked pasta to the pan containing the sauce. Then, add a small amount of the pasta water. The amount of water added can vary, but a general guideline is to add around 1/4 to 1/3 cup of pasta water.
Stir and toss the pasta in the sauce over medium-low heat until the sauce thickens and becomes silky and glossy. This process should take a couple of minutes. It is important to avoid overheating the sauce, as this can cause it to rapidly bubble and thicken too much. If the sauce becomes too thick, simply add more pasta water, a tablespoon at a time, to adjust the consistency.
Continue stirring and cooking until the pasta is perfectly al dente and coated in the cheese sauce. At this point, the dish is almost ready to serve. You can add some final touches by seasoning with salt and pepper to taste and sprinkling crushed walnuts over the top for extra texture and flavour.
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Serving suggestions
This four-cheese pasta is a great dish to serve on its own or as a side. It pairs well with grilled chicken, steak, roasted mushrooms, or chicken schnitzel.
If you want to make it a more complete meal, you can add cooked chicken, seafood, pork, or beef to the pasta.
For a tasty vegetarian option, serve the pasta with a green salad or vegetables.
When it comes to presentation, start by adding a generous portion of the pasta to the centre of a flat plate. Then, scoop some extra sauce over the pasta, ensuring it's completely coated. To add texture and flavour, sprinkle some crushed walnuts over the top.
This dish is best served immediately. It can be paired with a variety of wines, such as crisp dry whites like Verdicchio or Soave, or a light unoaked Chardonnay. If you prefer red wine, go for a lighter variety like Merlot or Barbera.
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