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Rigatoni with Four Cheeses


30 min.


4 people


• Rigatoni, 400g.

• Fontiana, 80g.

• Emmental, 80g.

• Grana Pandano cheese, 80g.

• Gorgonzola, 100g.

• Fresh milk, 1 cup

• Liquid cream, 4 tablespoons

• Salt

• Pepper


  1. Heat up a pan of boiling salted water and bring to a boil; in the meantime, cut the cheese into cubes.

  2. Pour the milk and the liquid cream in a non-stick pan large enough and let them cool; then add the diced cheese and grated parmesan cheese. Melt the cheeses over low heat, stirring constantly; when the cheeses have melted to form a smooth saucce, season with a pinch of salt and a good sprinkling of freshly ground pepper;

  3. Add the pasta in the water and, after cooking, drain and place the pan of cheeses stirring in thoroughly over low heat. Serve hot!

Enjoy the cheesy goodness!

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