Four Cheese Pasta (Pasta Ai Quattro Formaggi)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the broiler with a rack positioned about 6 inches from the element. Coat a broiler-safe 9-by-13-inch baking dish with the butter. In a large pot, bring 3 quarts water to a boil. Add the pasta and 2 teaspoons salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain; set the pasta aside.

Step 2

In the same pot over medium, bring the reserved cooking water and the milk to a simmer. Add the fontina, mascarpone and Gorgonzola; whisk until mostly melted, about 1 minute. Stir in half of the Parmesan, the nutmeg, ¼ teaspoon salt and 1 teaspoon pepper; it’s fine if the mixture is not perfectly smooth. Add the pasta and parsley; cook, stirring constantly, until the sauce begins to cling to the pasta, 1 to 2 minutes. Remove from the heat and let stand uncovered for 5 minutes, stirring occasionally, to allow the mixture to thicken slightly. Taste and season with salt and pepper.

Step 3

Transfer the pasta to the prepared baking dish in an even layer. Sprinkle with the remaining Parmesan. Broil until the top is browned in spots, 5 to 6 minutes. Cool for about 10 minutes before serving.