Ingredients
1 lb. fusilli
1 C heavy cream
3/4 C freshly grated Parmesan cheese (3 oz.)
1/2 C freshly grated Fontina Val d’Asta cheese (2 oz.)
2 oz. Gorgonzola or Roquefort, diced (1/2 C)
2 oz. Taleggio, Brie or Camembert, rind discarded, diced
Salt and fresh ground pepper
1/4 C balsamic vinegar
1 T chopped fresh parsley
Preparation
Preheat the oven to 350 F. Cook the fusilli until al dente. Drain, reserve 1/4 C of the cooking water. Return pasta to the pot.
In a medium saucepan, bring the heavy cream to a simmer. Reduce the heat to low and stir in 1/2 C of the Parmesan and the Fontina. Remove from the heat and stir in the Gorgonzola and Taleggio. Let the sauce stand until all the cheese is melted, about 5 minutes.
Toss the pasta with the cheese sauce along with there reserved pasta water. Season with salt and pepper. Transfer the pasta to a 9 X 13 inch baking dish and sprinkle with the remaining Parmesan cheese. Bake for 15 minutes, until the top is lightly browned.
In a small skillet, boil the balsamic vinegar until reduced to 1 1/2 T, about 8 minutes. Drizzle over the pasta, sprinkle with parsley and serve.
