Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (1)
Pasta ai Quattro Formaggi (Four Cheese Pasta Recipe)
NUTRITION · PER SERVING20M COOK
CAL 33%·PRO 72%
CARBS 68G41% OF CAL
3G FIBER60G OTHER5G TOTAL SUGAR
FAT 27G37% OF CAL
17G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta sauce made with four cheeses including Parmesan and blue cheese. Rich, indulgent, and quintessentially Italian comfort food.
mainitalianpasta🍲 stockpot🍳 skilletvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g pasta (- 12 oz, penne rigate)
- 100 g Parmigiano Reggiano (- 1 cup, grated)
- 80 g gorgonzola cheese (- ~3 oz, dolce (sweet Gorgonzola))
- 80 g taleggio cheese (- ~3 oz)
- 80 g fontina cheese (- ~3 oz)
- 180 g milk (- ¾ cup)
- black pepper (- to taste)
- salt (- to taste)
At a glance
PER SERVING · TIME 20M
CAL 33%·PRO 72%
CARBS 68G41% OF CAL
3G FIBER60G OTHER5G TOTAL SUGAR
FAT 27G37% OF CAL
17G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 938mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 210mg
- Calcium
- 701mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 938MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.