Four Formaggi

Ingredients for 4 servings:

• 500 g pasta (spaghetti, rigatoni or similar)
• 125 g butter
• 100 g Parmesan
• 100 g cheese (Gruyère)
• 100 g cheese (Appenzeller)
• 150g Gorgonzola
• 2 cups of cream (200 ml each)
• ½ pack of frozen herbs, Italian style
• 100 g ham, cooked
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Four-cheese sauce

Cut the Gorgonzola into small cubes. Finely grate the other three varieties (the finer the grater, the better it melts). Cut the cooked ham into small cubes as well. Melt the butter in a saucepan over low heat (do not brown). Add the Gorgonzola and stir vigorously until the cheese is melted. Stir constantly, otherwise it will stick quickly. First add a cup of cream and then the remaining cheese. Even if the amount of cheese seems like a lot, add it anyway. Mix the cheese and add the last cup of cream. Cook the pasta al dente. Stir the sauce continuously until the cheese is completely melted. Season with pepper. Stir in the herbs and ham just before serving. Serve immediately.