Quattro Fromaggi Pasta Recipe

In a 3-quart saucepan, combine cream with thyme, garlic, and black pepper. Bring to a simmer over medium heat, stirring and scraping the bottom of the pan with a flexible spatula to prevent scorching, then remove from heat and let steep 5 minutes. Remove and discard garlic and thyme. Return infused cream to low heat and add Taleggio, whisking constantly until Taleggio is fully melted. Add grated Gruyère and continue to whisk until fully melted and a smooth sauce forms. Whisk in Parmigiano-Reggiano cheese. Keep warm. Meanwhile, in a pot of salted boiling water, cook pasta until al dente. Using a spider skimmer, transfer pasta to cheese sauce; alternatively, strain pasta in a colander, making sure to first reserve 1 cup pasta-cooking water. Add 1/4 cup pasta-cooking water to pasta and sauce and, working over medium-low heat, stir gently until pasta is coated in a creamy glaze. If sauce becomes too thick, add more pasta water, 1 tablespoon at a time, to loosen to proper glazing consistency. Season with salt to taste. Remove from heat and stir in gorgonzola; it may completely melt into the sauce, but it's fine (arguably even desirable) if some pieces remain mostly intact. Serve right away, passing more grated Parmigiano-Reggiano at the table. Special Equipment 3-quart saucier or saucepan Make-Ahead and Storage This pasta is best enjoyed immediately.