Ingredients:
1 lb rigatoni pasta, any tubulay will do really
3 tablespoons butter
3 garlic cloves, crushed
1 cup heavy cream
1/3 cup fresh grated parmesan cheese
4 ounces Fontina cheese, Grated
3 ounces gorgonzola, Crumbled
3 ounces mascarpone cheese
1/4 teaspoon black pepper
salt, if needed to taste
1/4 cup chopped fresh Italian parsley
Directions:
Cook the pasta in boiling salted water according to package directions; drain,.
Meanwhile, heat butter and garlic in a heavy, medium-sized saucepan and stir, over low-med heat, careful not to burn garlic. Stir in the cream, and continue stirring until heated.
Stir in all of the cheeses; stir fequently until cheeses are melted.
Remove from heat, and stir in the pepper, salt (if needed) and parsley.
Place cooked, drained pasta in a large bowl and pour sauce over top. Toss to coat well. Serve immediately.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.