Sunday Pasta®: Pennone al Gorgonzola




  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium heat, add the butter and heavy cream. When the butter is melted, add the fontina, mascarpone, Parmigiano, and gorgonzola. Stir until melted together.
  3. Cook the pasta until al dente (about 2 minutes less than the package directions). Drain and add to the sauce. Cook for 1 minute, stirring until pasta is thoroughly coated.
  4. Serve in warm bowls with grated Parmigiano, salt and pepper to taste.