Pasta Ai Quattro Formaggi Creamy Four Cheese Pasta Recipe

Ingredients

• 1 cup (240ml) heavy cream
• 2 sprigs fresh thyme
• 1 medium garlic clove, lightly smashed
• 1/4 to 1/2 teaspoon freshly ground black pepper (depending on how peppery you want it)
• 3 ounces (85g) rind-free Taleggio, cut into roughly 1-inch chunks (about 1/2 cup)
• 3 ounces (85g) grated Gruyère or Fontina (about 1 loosely packed cup)
• 1 1/2 ounces (40g, about 1/2 cup) finely grated Parmigiano-Reggiano, plus more for serving
• Kosher salt
• 1 pound (450g) dried fusilli, penne, or other short pasta
• 3 ounces (85g) gorgonzola dolce, broken into roughly 1-inch pieces (about 3/4 cup)

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