Creamy Italian Four-Cheese Sauce Recipe for Pasta

Gather the ingredients. The Spruce Bring a large pot of salted water to a boil. Add whichever type of pasta you choose. The Spruce Stir, bring back to a boil and start timing according to your desired degree of doneness and instructions on the package. The Spruce While the pasta is cooking, in a small, heavy-bottomed saucepan, heat the milk over medium-low heat. The Spruce Add the Gorgonzola and Fontina, stirring constantly with a wooden spoon until they are melted and the mixture is homogeneous. The Spruce Add the nutmeg and white pepper. The Spruce About 1 minute before the pasta is done, remove it from heat and drain it. The Spruce Transfer the drained pasta to a large skillet and stir in the milk-and-cheese mixture and the Parmigiano and Pecorino. The Spruce Cook, shaking the pan continuously and vigorously until the sauce has thickened and the pasta is perfectly al dente and coated in the cheese sauce. Season to taste with fine sea salt. The Spruce Serve hot, with additional grated cheese for topping, if desired, and a green salad or vegetables. The Spruce