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. 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. 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.