My F&W
quick save (...)

Fusilli with Four Cheeses and Balsamic Vinegar

  • FAST

Boiling the balsamic vinegar concentrates its flavor, so just a drizzle is needed to balance the rich sauce on the pasta.

  1. 1 pound fusilli
  2. 1 cup heavy cream
  3. 3/4 cup freshly grated Parmesan cheese (3 ounces)
  4. 1/2 cup freshly grated Fontina Val d'Asta cheese (2 ounces)
  5. 2 ounces Gorgonzola or other creamy blue cheese, cut into 1/2 -inch dice (1/2 cup)
  6. 2 ounces Taleggio, Brie or Camembert, rind discarded, cheese cut into 1/2 -inch dice (1/2 cup)
  7. Salt and freshly ground pepper
  8. 1/4 cup balsamic vinegar
  9. 1 tablespoon finely chopped flat-leaf parsley
  1. Preheat the oven to 350°. Cook the fusilli in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot.
  2. Meanwhile, in a medium saucepan, bring the heavy cream to a simmer. Reduce the heat to low and stir in 1/2 cup of the Parmesan and the Fontina. Remove from the heat and stir in the Gorgonzola and Taleggio. Let the sauce stand until all the cheese is melted, about 5 minutes.
  3. Toss the pasta with the cheese sauce along with the reserved pasta cooking water. Season with salt and pepper. Transfer the pasta to a 9-by-13-inch baking dish and sprinkle with the remaining 1/4 cup of Parmesan. Bake for 15 minutes, or until the pasta is heated through and the top is lightly browned.
  4. Meanwhile, in a small skillet, boil the balsamic vinegar until reduced to 1 1/2 tablespoons, about 8 minutes. Drizzle the vinegar over the pasta, sprinkle with the parsley and serve at once.
Make Ahead The recipe can be prepared through Step 2 and kept at room temperature for up to 2 hours. Add about 10 minutes to the cooking time.

Suggested Pairing

The strong, sharp flavors of the vinegar call for a wine with similar intensity. Stick with a Barbera d'Asti.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.