Penne Rigate a Quattro Formaggio -- Penne Pasta with Four Cheeses

• 1 lb. penne rigate
• 1 tbsp. butter
• 1/2 cup heavy cream
• 4 oz. fontina cheese
• 4 oz. gorgonzola cheese
• 2/3 cup parmesan cheese, grated
• 2 oz. mascapone cheese
• Salt, to taste
• Fresh ground white pepper, to taste
• Flat leaf parsley, chopped

1. Cook penne until al dente, according to package directions to al dente.
2. In a small, non stick sauce pan, melt the butter and heavy cream over low heat.
3. Add the fontina, gorgonzola and parmesan cheeses; stir with a wooden spoon until the cheeses have melted into the cream completely.
4. Drain pasta and return to the pot.
5. Fold into the pasta the cheese mixture, with a minimum of stirring to prevent cooling.
6. Season with salt and white pepper to taste, and garnish with a sprinkle of chopped parsley.
7. Serve immediately in warm bowls to retain the heat and flavor of this dish.

penne rigate, butter, heavy cream, fontina cheese, gorgonzola cheese, parmesan cheese, mascapone cheese, salt, fresh ground white pepper, parsley

Taken from www.foodgeeks.com/recipes/18780 (may not work)