Fusilli with Four Cheeses
1/2 cup (1 stick) unslated butter
4 oz. ricotta cheese
4 oz. Gorgonzola cheese, crumbled
4 oz. Fontina cheese, cut into 1/2-inch cubes
1 cup freshly grated Asiago or Parmigiano cheese
1 cup heavy cream
1 tsp freshly milled white pepper
1 lb. fusilli (twists)
1 tbsp salt
1 tbsp unsalted butter
2 tbsp minced Italian parsley leaves
1 - Melt 1/2 cup butter in a heavy 3-quart saucepan over low heat. Add ricotta cheese, Gorgonzola and Fontina cheese and stir constantly with a wire whisk until melted. Stir in the Asiago or Parmigiano cheese, cream and pepper. Cook, whisking constantly, until all the cheeses are completely blended. Remove from heat and set aside.
2 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander, transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss with half of the sauce and toss again with remaining sauce. Garnish with minced parsley and serve immediately.