Four cheeses pasta ( Pasta ai quattro formaggi)

Here we are, still sad but strong and hopefully.

Today a quick recipe, in poor words a tasty way to season pasta.

Gorgonzola cheese is quite savoury, if you don't like you can omitt it and use double parmesan or another cheese you like.

For 4 serves:

1 pound pasta (dried one: fusilli, maccheroni, penne or any kind of short shape)

1/3 cup grated parmesan

1 1/2 cup heavy cream

2 tablespoons butter

3 oz. gorgonzola cheese in crumbles

4 oz. fontina cheese in crumbles

3 oz. mascarpone cheese

black pepper if you like

Cook pasta the usual way untill it's al dente.

Meanwhile in a large saucepan heat butter and heavy cream on low heat.

Add cheeses and stir untill they're completely melted, then add pepper.

Drain pasta, pour it into the saucepan, stir and cook on medium heat for about 2 minutes, put in dishes and serve hot.

This sauce is great to season potado gnocchi too.