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Four Cheese Pasta

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2 Tablespoons Butter
to taste Seasoning - Black Pepper
1/3 cup grated parmesan cheese
1 lbs penne (rigatoni or fusilli ok)
4 oz fontina cheese, grated
3 oz gorgonzola cheese, crumbled
3 oz marscapone cheese
1 cup heavy cream
Chopped italian parsley


1. Cook the pasta in boiling salted water until it is al dente.

2. Meanwhile, heat butter and cream in a heavy, medium-sized saucepan and stir, over low heat, until butter has melted.

3. Stir in the cheeses, and continue stirring until completely melted. Season with pepper.

4. Drain the pasta, and return to the pot with the prepared sauce. Cook over medium heat for a minute or two stirring constantly to allow the sauce to coat the pasta. Serve piping hot, sprinkled with chopped parsley.

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