There¡¯s something irresistibly comforting about a plate of creamy, cheesy pasta, and this four-cheese spaghetti is no exception. Perfect for a cozy night in or when you want to impress with minimal effort, this dish combines the rich, nutty, and sharp flavors of four different cheeses into a luxurious sauce that clings to every strand of spaghetti. The combination of Parmesan, mozzarella, fontina and gorgonzola creates a perfect balance of creaminess and bold taste. It¡¯s decadent, satisfying, and surprisingly simple to pull together ¡ª ready in just about 30 minutes!
INGREDIENTS
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? 12 oz (340 g) spaghetti
? 2 tablespoons unsalted butter
? 2 cloves garlic, minced
? 1 cup heavy cream
? ? cup grated Parmesan cheese
? ? cup shredded mozzarella cheese
? ? cup shredded fontina cheese
? ? cup crumbled gorgonzola cheese
? Salt and freshly ground black pepper, to taste
? 2 tablespoons chopped fresh parsley (for garnish)
? Extra Parmesan for serving (optional)
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INSTRUCTIONS
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1. Cook the spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about ? cup of pasta
water, then drain the pasta.
2. Make the cheese sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and saut¨¦ for about 1 minute, until fragrant but not browned.
3. Add the cream and cheeses
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan, mozzarella, fontina, and gorgonzola cheeses. Continue stirring until the cheeses
are fully melted and the sauce is smooth and creamy. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
4. Combine the pasta and sauce
Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce. Season with salt and black pepper to taste.
5. Serve
Divide the Four Cheese Spaghetti among plates or bowls. Garnish with chopped parsley and extra Parmesan, if desired. Serve immediately while hot and creamy!
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