Italian Four-Cheese Pasta Sauce
A rich and easy Italian four-cheese pasta sauce effortlessly coats your favorite pasta for a satisfying meal.
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Instructions
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Bring a large pot of salted water to a boil and cook your chosen pasta per package directions.
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Concurrently, heat milk in a small saucepan over medium-low heat.
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Stir in Gorgonzola and Fontina until melted and smooth, then add nutmeg and white pepper.
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Drain the pasta 1 minute before it's fully cooked.
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Transfer drained pasta to a large skillet; incorporate the cheese mixture, Parmigiano, and Pecorino.
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Cook, shaking continuously, until the sauce thickens and evenly coats the pasta, then season with salt.
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Serve hot, with optional additional grated cheese and a side dish.