Growing up, the four cheese pasta was one of my favorite dishes; it was a sort of comfort food for me.
My grandma used to do it with whichever cheese she had in the fridge, but Gorgonzola was never missing of course.
Since the cheeses and the proportion always changed, the sauce always had a slightly different taste, but was always super creamy an delicious with a hint of Gorgonzola, and this was enough for me. —Jessica Montanelli
Short cut Pasta
Soft Cheese (Stracchino, Taleggio, Brie, etc.)
Bring to boil a pot of salted water and toss the pasta in. Follow the pasta cooking directions.
In the meanwhile in a saucepan warm up the milk or cream. Turn down the heat and add all the grated cheeses. Let the cheeses melt and stir once in a while to make sure they don’t stick to the pan.
Add black pepper (salt may not be necessary, but taste just to make sure) and if the sauce is too thick, add some more milk.
Stir thoroughly until you have a smooth cream, drain the pasta al dente and add it to the sauce.