• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 lb penne rigate
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 4 oz fontina (grated or chopped into small cubes)
  • 4 oz mascarpone
  • 4 oz. Parmigiano-Reggiano, grated
  • 4 oz. gorgonzola dolce (grated or chopped into small cubes)


  1. In a sauce pan on medium heat, melt the butter into the heavy cream. Once the butter is melted, add the other cheeses and stir until they are melted together. Meanwhile, boil the water and cook the pasta until 1 minute shy of al dente. Drain the pasta and add to the sauce pan. Cook for 1 minute, stirring until pasta is thoroughly coated. Serve, and sprinkle with parmigiano, salt and pepper to taste. Best to serve in warm bowls so the cheese sauce stays warm.