Skillet Pasta Quattro Formaggi

• 2 tablespoons unsalted butter
• 2 shallots, minced
• table salt
• ground black pepper
• 3/4 cup dry white wine
• 4 3/4 cups water
• 1 1/4 cups cream
• 3 3/4 cups penne pasta
• 3/4 cup Fontina cheese, shredded
• 1/2 cup gorgonzola, crumbled
• 3/4 cup pecorino romano cheese, grated
• 1/3 cup parmesan cheese, grated

1. SAUTE AROMATICS: Melt butter in 12-in nonstick skillet over medium heat. Add shallots and 1/2 teaspoons salt, and cook until softened, about 1 minute. Stir in wine and simmer until almost dry, about 1 minute.
2. SIMMER PENNE: Sti in water, cream, and penne. Increase heat to high and cook, stirring often, until penne is tender and liquid has thickened, 15-18 minutes.
3. ADD CHEESE: Off heat, stir in cheeses, one after the other. Season with salt and pepper to taste and taste.

unsalted butter, shallots, salt, ground black pepper, dry white wine, water, cream, penne pasta, fontina cheese, gorgonzola, pecorino romano cheese, parmesan cheese

Taken from www.food.com/recipe/skillet-pasta-quattro-formaggi-332788 (may not work)