Spaghetti Quattro Formaggi (Four Cheese)

Spaghetti Quattro Formaggi (Four Cheese) ingredients

• 400 g spaghetti
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2.5 cups whole milk
• 60 g Pecorino Romano cheese
• 60 g Parmesan cheese
• 80 g Fontina cheese
• 50 g Gorgonzola cheese (sweet, dolcelatte)
• 1/4 tsp nutmeg
• to taste salt
• to taste freshly ground black pepper

How to make Spaghetti Quattro Formaggi (Four Cheese)

1. Bring a large pot of generously salted water to a rolling boil. Add the 400g of spaghetti and cook according to package directions, typically 8-10 minutes, until al dente.
2. While the pasta cooks, prepare the four-cheese sauce. Finely grate the Pecorino Romano and Parmesan cheeses. Cube or finely shred the Fontina cheese. Crumble the Gorgonzola cheese.
3. In a large, deep skillet or saucepan, melt the 3 tablespoons of unsalted butter over medium heat. Once melted, whisk in the 3 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux. Do not let it brown.
4. Gradually whisk in the 2.5 cups of whole milk, a little at a time, ensuring no lumps form. Continue whisking constantly as the sauce thickens to a smooth bechamel, about 5-7 minutes. Bring it to a gentle simmer.
5. Reduce the heat to low. Add the grated Pecorino Romano and Parmesan cheeses, cubed Fontina, and crumbled Gorgonzola to the bechamel sauce. Stir continuously until all the cheeses are fully melted and the sauce is smooth and homogeneous. This should take about 3-5 minutes.
6. Season the cheese sauce with 1/4 teaspoon of nutmeg, salt, and freshly ground black pepper to taste. Keep the sauce warm on very low heat, stirring occasionally.
7. Before draining the spaghetti, reserve about 1.5 cups of the starchy pasta cooking water. Drain the spaghetti thoroughly.
8. Add the hot, drained spaghetti directly to the skillet with the four-cheese sauce. Toss vigorously with tongs, adding about 1/2 cup of the reserved pasta water to loosen the sauce and help it coat the spaghetti evenly.
9. Continue tossing for 1-2 minutes, adding more pasta water (1-2 tablespoons at a time) as needed, until the spaghetti is beautifully coated in the creamy, rich cheese sauce. The consistency should be luscious and clinging to the pasta.
10. Serve immediately, garnished with an extra grind of black pepper and a small sprinkle of Parmesan cheese.

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