Ingredients (for 4 – 5 persons):
- about 1/4 cup each of four cheeses: gorgonzola, groviera (gruyère – or Emmenthal, Swiss cheese), pecorino romano, a mild cheese
- milk, q. b. (“quanto basta” or “ as much as you need”) – roughly a glassful
- salt, pepper, q. b.
- penne or rigatoni pasta (1 lb for every 5 persons)
Put pasta water on to boil and then dice cheeses into small pieces. Simmer milk over low heat and gradually add cheeses, stirring constantly with a wooden spoon. Cook pasta when salted water at rolling boil. Drain when al dente. Mix in creamy quattro formaggi mixture, adding salt and pepper as needed.
Sprinkle with pecorino cheese and serve.
