🧀 Penne ai quattro formaggi (four-cheese penne)

Name: Penne ai quattro formaggi (four-cheese penne)
Total time: 25 min
Yield: 4
Cuisine: Italy · Northern Italy
Ingredients: 360 g penne; 60 g gorgonzola; 60 g fontina, diced; 60 g mozzarella, diced; 40 g parmesan, grated; Black pepper, pinch of nutmeg

Origin: Italy · Northern Italy

660kcal

per serving · 300 g

220kcal

per 100 g

30 gProtein10 g / 100 g

33 gFat11 g / 100 g

66 gCarbs22 g / 100 g

Penne ai quattro formaggi is penne coated in a sauce of four melted cheeses: gorgonzola, fontina, parmesan and mozzarella. The gorgonzola brings a sharp blue-cheese tang, fontina and mozzarella melt into a stretchy, velvety sauce, and parmesan adds a salty finish. It is rich, so it is usually served in modest portions straight from the pan.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: gorgonzola cheese, fontina cheese, parmesan, mozzarella

Contains glutenbecause of: penne pasta

Contains dairybecause of: gorgonzola cheese, fontina cheese, parmesan, mozzarella

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

penne pastagorgonzola cheesefontina cheeseparmesanmozzarella

Recipe

4 servings25 min

Ingredients

360 g penne
60 g gorgonzola
60 g fontina, diced
60 g mozzarella, diced
40 g parmesan, grated
Black pepper, pinch of nutmeg

Method

Cook the penne in salted water until al dente; keep a cup of pasta water.
Melt the gorgonzola and fontina in a wide pan with 100 ml pasta water over low heat, stirring.
Add the drained penne and toss to coat.
Stir in the mozzarella and parmesan until melted and creamy, adding more pasta water if needed.
Season with pepper and nutmeg and serve immediately.

How to make it lighter

Use half the cheese and add more pasta water for a lighter sauce.
Choose a reduced-fat mozzarella as one of the four cheeses.
Keep the pasta to 80 g dry per person and serve with a green salad.

History

Four-cheese sauces draw on the cheeses of northern Italy, such as gorgonzola from Lombardy and fontina from the Aosta Valley. The combination of cheeses varies from cook to cook, and the dish is common today in Italian homes and trattorias.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →