📝 About This Recipe
This luxurious Italian classic is the ultimate embrace of comfort, featuring large ridges of rigatoni that expertly capture a velvety, four-cheese embrace. We’ve selected a harmonious quartet of sharp Fontina, creamy Gorgonzola, nutty Parmesan, and meltingly smooth Mozzarella to create a multi-dimensional flavor profile. A hint of freshly grated nutmeg and a touch of roasted garlic elevate this from a simple mac-and-cheese to a sophisticated, restaurant-quality masterpiece.
🥗 Ingredients
The Pasta
- 1 pound Rigatoni (preferably bronze-cut for better sauce adhesion)
- 2 tablespoons Kosher Salt (for the pasta water)
The Four Cheese Blend
- 1.5 cups Fontina Val d'Aosta (shredded, rinds removed)
- 1/2 cup Gorgonzola Dolce (crumbled, mild and creamy variety)
- 1 cup Parmigiano-Reggiano (freshly grated)
- 1 cup Low-Moisture Mozzarella (shredded)
The Aromatic Base & Sauce
- 2 cups Heavy Cream (room temperature)
- 3 tablespoons Unsalted Butter (high quality)
- 3 cloves Garlic (minced into a paste)
- 1/4 teaspoon Fresh Nutmeg (freshly grated)
- 1/2 teaspoon White Pepper (finely ground)
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
For Garnish
- 2 tablespoons Fresh Italian Parsley (finely chopped)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
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1
Bring a large pot containing at least 6 quarts of water to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt—the water should taste like the sea.
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2
Add the rigatoni to the boiling water. Stir occasionally to prevent sticking and cook for 2 minutes less than the package directions for 'al dente'. The pasta will finish cooking in the sauce.
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3
While the pasta cooks, place a large, deep skillet or Dutch oven over medium-low heat. Add the butter and let it melt until it begins to foam.
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4
Add the minced garlic paste to the butter. Sauté for about 1 minute until fragrant, being careful not to let the garlic brown or turn bitter.
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5
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any bits and let the wine reduce by half, which should take about 2-3 minutes.
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6
Reduce the heat to low and pour in the heavy cream. Stir in the white pepper and freshly grated nutmeg. Bring the cream to a very gentle simmer; do not let it reach a hard boil.
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7
Begin whisking in the cheeses one by one. Start with the Fontina and Mozzarella, whisking until smooth. Then add the Gorgonzola and Parmigiano-Reggiano.
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8
Continue whisking the sauce over low heat until all cheeses are fully melted and the sauce is thick enough to coat the back of a spoon.
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9
Before draining the pasta, carefully scoop out 1 cup of the starchy pasta cooking water and set it aside.
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10
Drain the rigatoni and immediately add it to the skillet with the cheese sauce. Toss gently but thoroughly to ensure every tube is filled with sauce.
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11
If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time until the desired silky consistency is achieved.
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12
Allow the pasta to sit in the sauce for 60 seconds over the lowest heat setting to let the rigatoni absorb the flavors.
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13
Remove from heat. Taste and add a pinch of salt if necessary (the cheeses are naturally salty, so be cautious).
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14
Transfer to warmed bowls and garnish with fresh parsley, extra Parmesan, and a tiny pinch of red pepper flakes if desired.
💡 Chef's Tips
Always grate your own cheese from blocks; pre-shredded cheeses are coated in potato starch which prevents a smooth melt. If Gorgonzola is too strong for your palate, substitute it with a mild Goat cheese or extra Fontina. Ensure your heavy cream is at room temperature before adding to the pan to prevent the sauce from breaking or curdling. Don't overcook the pasta in the water; the 'bite' of al dente rigatoni provides a necessary structural contrast to the rich, soft sauce. To reheat leftovers, add a splash of milk or cream to loosen the sauce back to its original silkiness.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Vermentino or an Unoaked Chardonnay to cut through the richness. Serve alongside a bright arugula salad with a lemon-shallot vinaigrette to cleanse the palate. Accompany with warm, crusty ciabatta bread to soak up every drop of the remaining cheese sauce. For a vegetable side, roasted balsamic Brussels sprouts or charred broccolini work beautifully. A light dessert of lemon sorbet or fresh berries provides a perfect refreshing finish to this heavy meal.