• Total Time: 20 minutes
  • Yield: 4-6 1x


  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 4 ounces fontina, grated or diced
  • 4 ounces mascarpone
  • 4 ounces grated Parmigiano plus extra for serving
  • 4 ounces gorgonzola dolce, diced or crumbled
  • 1 pound pennone rigate or click here to purchase
  • Salt to taste
  • Freshly ground black pepper to taste

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  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.