Four Cheese Pasta

Method

1. Bring a pot of salted water to a boil and cook the pennette pasta until al dente.
2. Meanwhile, in a saucepan, combine the milk and single cream and bring to a gentle simmer.
3. Add the cubed Emmental and Taleggio cheeses to the saucepan and stir until melted.
4. Add the Gorgonzola dolce and stir until fully incorporated.
5. Add the grated Parmigiano Reggiano and stir until the sauce is smooth.
6. Season with salt, pepper, and nutmeg, stirring well.
7. Reduce the heat to very low and let the sauce thicken slightly, being careful not to burn it.
8. Drain the pasta, reserving a little pasta water if needed, and add it to the sauce.
9. Mix everything together for about 20 seconds until the pasta is well coated.
10. Serve immediately.