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Four Cheese Pasta

Four Cheese Pasta
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Four Cheese Pasta

Growing up, the four cheese pasta was one of my favorite dishese; it was a sort of comfort food for me.
My grandma used to do it with whichever cheese she had in the fridge, but Gorgonzola was never missing of course.
Since the cheeses and the proportion always changed, the sauce always had a slightly different taste, but was always super creamy an delicious with a hint of Gorgonzola, and this was enough for me.

Four Cheese Pasta

Pasta or Gnocchi

I remember me and my father going to a local restaurant for his birthday. Every year the same restaurant (until it went out of business) and every year we ordered the same meal: He would order spaghetti Carbonara and I would order 4 cheese gnocchi.

Those four cheese gnocchi were the best dish I ever tasted in a restaurant. The 4 cheese sauce was so tasty and delicate at the same time. I dreamt about it all year long.
I must say that the 4 cheese sauce coats gnocchi much better than pasta. Their soft texture go perfectly with the sauce.
So I can recommend you to try this sauce as well with homemade potato gnocchi (you can use the potato gnocchi base recipe from my Potato Gnocchi or Potato Gnocchi stuffed with Gorgonzola).

As I mentioned above, you can try the 4 cheese sauce with various cheeses combinations, but the Gorgonzola must always be there!

Four Cheese Pasta

The Recipe

Four Cheese Pasta

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 people


  • 180 g about 2 cups Short Pasta
  • 250 ml 1 cup Milk or Cream
  • 2 tbsp Gorgonzola
  • 2 tbsp Gruyere grated
  • 2 tbsp Parmigiano grated
  • 1 tbsp soft cheese such Brie, Stracchino, Taleggio, cream cheese, etc
  • Salt
  • Black Pepper


  • Bring to boil a pot of salted water and toss the pasta in. Follow the pasta cooking directions.
  • In the meanwhile in a saucepan warm up the milk or cream. Turn down the heat and add all the grated cheeses. Let the cheeses melt and stir once in a while to make sure they don't stick to the pan.
  • Add black pepper (salt may not be necessary, but taste just to make sure) and if the sauce is too thick, add some more milk.
  • Stir thoroughly until you have a smooth cream, drain the pasta al dente and add it to the sauce.
  • Serve immediately.
Four Cheese Pasta
It is really quick and easy and if you love cheese you’ll definitely love this!
Did you try different combination of cheese? Let me know in a comment!
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    February 27, 2017 at 10:13 am

    Great stuff from you. Ive read your stuff before and youre just too brilliant. I love what youve got here, love what youre saying and the way you say it. You make it ennentairitg and you still manage to keep it smart. I cant wait to scan more from you. This is really a great site.

    • Jessica - Cooking my Dreams
      Jessica - Cooking my Dreams
      March 1, 2017 at 4:46 pm

      Hi Jody, Thank you so much for your kind comment!
      Let me know if you try out one of my recipes 🙂 Have a great day!

  • Reply
    Classic Spinach and Ricotta Cannelloni | Cooking My Dreams
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    […] me includes most of the Italian classic dishes like Carbonara, Aglio Olio e Peperoncino, Gnocchi, 4 Cheese Pasta or Ragù. I never read a recipe when making these because I made them so many times that […]

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