- 4
Ingredients
- Bread crumb topping:
- 3-4 Slices white sandwich bread with crusts, torn into quarters
- 1/4 Cup (1/2 ounce) grated Parmesan cheese
- 1/4 Teaspoon salt.
- 1/8 Teaspoon ground black pepper
- Pasta and cheese:
- 4 Ounces Italian Fontina cheese, shredded (about 1 cup)
- 3 Ounces Gorgonzola cheese, crumbled (about 3/4 cup)
- 1/2 Cup (1 ounce) grated Pecorino Romano cheese
- 1/4 Cup (1/2 ounce) grated Parmesan cheese
- 1 Pound penne
- 1 Tablespoon plus 1/4 teaspoon salt
- 2 Teaspoons unsalted butter
- 2 Teaspoons all-purpose flour
- 1 1/2 Cups heavy cream
- 1/4 Teaspoon ground black pepper
Preparation
Step 1
1. FOR THE TOPPING: Pulse bread in food processor until mixture resembles coarse crumbs about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt and pepper. Set mixture aside.
2. FOR THE PASTA: Adjust oven rack to middle position and heat oven to 500 degrees.
3. Bring 4 quarts water to rolling boil in stock-pot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium low and simmer 1 minute to ensure that flour cooks. Stir in remaining 1/4 teaspoon salt and pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined.
4. Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.
Baked Four-Cheese Pasta Wth Tomatoes and Basil:
Follow recipe for Creamy Baked Four-Cheese Pasta, adding one 14 1/2 ounce can diced tomatoes, drained, to pasta along with cream mixture and stirring in 1/4 cup coarsely chopped basil leaves just before transferring pasta to baking dish.
Baked Four-Cheese Pasta with Prosciutto and Peas:
Follow recipe for Creamy Baked Four-Cheese PAsta, omitting salt from cream mixture and adding 4 ounces prosciutto, chopped, and 1 cup frozen peas to pasta along with cream mixture.