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.
This recipe is from Delia's Complete How to Cook. Serves 2
You need to start this by measuring out the cheeses on a plate to have them at the ready, then 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. Now 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.