Italian Four-Cheese Pasta Sauce Recipe

Four-Cheese Pasta
Ian O'Leary/Getty
  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
669 Calories
24g Fat
80g Carbs
33g Protein
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Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 669
% Daily Value*
Total Fat 24g 30%
Saturated Fat 14g 70%
Cholesterol 69mg 23%
Sodium 839mg 36%
Total Carbohydrate 80g 29%
Dietary Fiber 3g 11%
Protein 33g
Calcium 565mg 43%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for a creamy Italian four-cheese sauce, salsa ai quattro formaggi, works great on any type of pasta or gnocchi. It works particularly well on short shapes, like penne, farfalle, or shells. 

This recipe makes enough to sauce one 14-ounce package of pasta (about 4 servings). 

Feel free to experiment and use different cheeses, as long as they are the same type of cheese. Use a hard, aged cheese to substitute for the Parmigiano, or a mild, creamy cheese to substitute for the Fontina. Gruyère would be a good option too.


  • 1 (14-ounce) package pasta (your choice)
  • 1 cup whole milk
  • 2 to 3 ounces Gorgonzola Dolce ​(or a mild blue cheese)
  • 2 to 3 ounces Fontina cheese
  • Pinch freshly ground nutmeg
  • Pinch white pepper
  • 3/4 cup freshly grated Parmigiano-Reggiano 
  • 1/2 cup Pecorino Romano cheese
  • Fine sea salt (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Bring a large pot of salted water to a boil. Add whichever type of pasta you choose.

  3. Stir, bring back to a boil and start timing according to your desired degree of doneness and instructions on the package.

  4. While the pasta is cooking, in a small, heavy-bottomed saucepan, heat the milk over medium-low heat.

  5. Add the Gorgonzola and Fontina, stirring constantly with a wooden spoon until they are melted and the mixture is homogeneous.

  6. Add the nutmeg and white pepper.  

  7. About 1 minute before the pasta is done, remove it from heat and drain it.

  8. Transfer the drained pasta to a large skillet and stir in the milk-and-cheese mixture and the Parmigiano and Pecorino.

  9. Cook, shaking the pan continuously and vigorously until the sauce has thickened and the pasta is perfectly al dente and coated in the cheese sauce. Season to taste with fine sea salt.

  10. Serve hot, with additional grated cheese for topping, if desired, and a green salad or vegetables.

  11. To make this a complete meal, add cooked chicken, seafood, pork, or beef to the finished dish.