- 1 pound fusilli
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese (3 ounces)
- 1/2 cup freshly grated Fontina Val d'Asta cheese (2 ounces)
- 2 ounces Gorgonzola or other creamy blue cheese, cut into 1/2 -inch dice (1/2 cup)
- 2 ounces Taleggio, Brie or Camembert, rind discarded, cheese cut into 1/2 -inch dice (1/2 cup)
- Salt and freshly ground pepper
- 1/4 cup balsamic vinegar
- 1 tablespoon finely chopped flat-leaf parsley
- 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.
- 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.
- 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.
- 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.
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.
The strong, sharp flavors of the vinegar call for a wine with similar intensity. Stick with a Barbera d'Asti.