Italian Four Cheese Pasta

Instructions

1. Prepare the pasta
   Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. Create the base sauce
   While the pasta is cooking, melt the butter in a large, deep skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Pour in the heavy cream and milk, then bring to a gentle simmer.
3. Add the cheeses
   Reduce heat to low. Gradually add the Gorgonzola and Fontina, stirring constantly until melted and smooth. Then add half of the Parmigiano-Reggiano and half of the Pecorino Romano, continuing to stir until the sauce is smooth and velvety.
4. Season the sauce
   Add the freshly grated nutmeg and black pepper to the sauce. Taste and adjust salt as needed, remembering that the cheeses already contain salt. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
5. Combine pasta and sauce
   Add the drained pasta directly to the sauce in the skillet. Toss gently but thoroughly to coat every piece of pasta with the creamy cheese sauce. If needed, add a splash more of the reserved pasta water to loosen the sauce.
6. Finish and serve
   Sprinkle the remaining Parmigiano-Reggiano and Pecorino Romano over the pasta. Garnish with freshly chopped parsley. Serve immediately in warmed bowls while the sauce is still creamy and hot.