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Pasta with Four Cheeses

I know you can see only three cheeses in the recipe, but there is a hidden one, because Torta Gorgonzola is in fact made from layers of two cheeses, Gorgonzola and mascarpone. Add to that ricotta and some Pecorino and you have a five-star recipe – including the best-quality pasta, of course! If you can't find Torta Gorgonzola, there is a very similar layered cheese called Torta di Dolcelatte, which you could use instead.

Serves: 2

Ingredients:

8oz / 225g Dried Pasta (penne, for example)
2oz / 50g Ricotta
3oz / 75g Torta Gorgonzola, diced
1oz / 25g Pecorino Romano, finely grated, plus a little extra to serve
2 level tbsp Snipped Fresh Chives
Maldon Sea Salt

Instructions:

Measure out the cheeses on a plate to have them at the ready.
Cook the pasta in plenty of boiling salted water for 1 minute less than the full cooking time (if you're using Martelli or other good-quality pasta this would be 11 minutes) – you need to know your pasta.
As soon as it's ready, drain the pasta in a colander and immediately return it to the saucepan so that it still has quite a bit of moisture clinging to it.
Quickly add the chives, ricotta, Torta Gorgonzola and Pecorino, and stir till the cheese begins to melt.
Serve it in hot bowls with the extra Pecorino on the table to sprinkle over.

Tips for measuring, temperatures, or conversion from imperial to metric

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