Serve with:
- Cavatelli
- Farfalle
- Ossola-Style Chestnut, Squash, and Potato Dough
- Pici
- Potato Gnocchi Dough
- Sweet Potato Gnocchi Dough
- Tagliatelle
Ingredients
- ¾ cup (180 ml) heavy cream
- 1 garlic clove, peeled and smashed
- 4 sprigs fresh rosemary, thyme, sage, or a mix
- 2 ounces (55 grams) rind-free Taleggio, cut into small cubes
- 2 ounces (55 grams) rind-free Fontina, Gruyère, Comté, or Emmental, cut into small cubes
- 2 ounces (55 grams) Gorgonzola Dolce, Roquefort, or other sweet blue cheese, broken into small pieces
- 2 ounces (55 grams) finely grated Parmigiano-Reggiano
- Whole nutmeg
- Freshly ground white or black pepper
- Kosher salt
Directions
- Add the cream, garlic, and herbs to a large saucier or saucepan. Bring to a gentle simmer over medium heat, stirring often to prevent scorching. Turn off the heat and let the mixture steep for 10 minutes. Discard the aromatics.
- Return the cream to low heat. Add the Taleggio and whisk constantly until fully melted. Add the Fontina, whisk until smooth, and repeat with the Gorgonzola. Turn off the heat and whisk in the Parmigiano-Reggiano. Season to taste with nutmeg, pepper, and salt if it needs it.
- Cook your pasta of choice to your liking. When it’s almost ready, return the sauce to low heat. Transfer the pasta directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water) and toss until the pasta is well coated—don’t worry if the sauce is a bit loose; it’ll tighten as it cools.
- Divide the pasta among bowls and serve with more grated nutmeg if you’d like. To reheat this dish, loosen the sauce with some cooking water and keep the heat low.