The food that made the whole world cry with delight. Pasta recipe has spread all over the world, along with Italian immigrants. In their meagre luggage, there was a place for a pasta machine, a kitchen gadget without which it is impossible to imagine any Italian cuisine. After all, if you have pasta and a piece of cheese, you will never be hungry. And if you have pasta and four cheeses, you will be incredibly deliciously fed.
The food that made the whole world cry with delight. Pasta recipe has spread all over the world, along with Italian immigrants. In their meagre luggage, there was a place for a pasta machine, a kitchen gadget without which it is impossible to imagine any Italian cuisine. After all, if you have pasta and a piece of cheese, you will never be hungry. And if you have pasta and four cheeses, you will be incredibly deliciously fed.- Prep time: 5 minutes
- Cook time: 15 minutes
- Serves: 2
- Difficulty: easy
- Course: pasta
- Cookware: pasta pot, pasta tongs
- Cuisine: Italian
Ingredients
- 200 g pasta
- 40 g Mascarpone
- 40 g Dorblu / Roquefort / Gorgonzola
- 40 g Parmesan / Pecorino / Grana Padano
- 40 g Camembert / Brie
- 100 ml double cream
- salt
Cooking method
Step 1
For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta.
Step 2
Peel the cheeses and roughly chop them. Pour cream into a saucepan and add cheeses. Over low heat, stir until cheeses have melted into a thick sauce. Transfer pasta on plates and pour it over with the cheese sauce. Serve immediately.
My tips and tricks:
Remember that four-cheese sauce thickens as it cools, so serve it right away. But if, nevertheless, it became thicker, then you can put the sauce again on low heat, add a little milk and, constantly stirring, bring it to the desired consistency.
- 200 g pasta
- 40 g Mascarpone
- 40 g Dorblu / Roquefort / Gorgonzola
- 40 g Parmesan / Pecorino / Grana Padano
- 40 g Camembert / Brie
- 100 ml double cream
- salt
- For pasta, for every 100g pasta you need 1 litre water and 10g salt. Put a large pot with water on a high heat, add salt and bring to boil. Add spaghetti and cook until al dente. Drain the pasta.
- Peel the cheeses and roughly chop them. Pour cream into a saucepan and add cheeses. Over low heat, stir until cheeses have melted into a thick sauce. Transfer pasta on plates and pour it over with the cheese sauce. Serve immediately.