Four Cheese Pasta
Ingredients
350g Penne
100g Emmental Cheese
75g Gorgonzola Cheese
100g Mozzarella Cheese
75g Parmesan Cheese
500 ml Cream
1 Bunch of fresh basil leaves
Olive Oil
Black Pepper
Method of Preparation
In a large pot of boiling salted water, cook the pasta until al dente.
In a medium saucepan boil 500 ml of cream.
Gradually add the Gorgonzola, the Emmental and the Mozzarella cheese.
Reduce heat to low, and continue to stir just until all cheese is melted.
Return pasta to pot with sauce and turn off heat.
Sprinkle the Parmesan on top.
Serve immediately, sauce will thicken upon standing.
