Rigatoni with 4 cheeses
11.5 oz Barilla Rigatoni
3 oz Gorgonzola cheese
3 oz Fontina cheese
3 oz Provolone cheese
3 oz. Parmigiano Reggiano cheese
3.5 tbsp butter
Sale, pepe to taste
Cut in small pieces the Gorgonzola, Provolone, and Fontina cheese as well as half of the Parmigiano Reggiano cheese, grate the remaining half.
Melt the butter baine marie and once melted, keep it warm.
In the meanwhile, boil the pasta in abundant salted water in a pot and drain when al dente.
Dress with the cheeses in pieces, the melted butter and half of the grated Parmigiano Reggiano.
Plate the pasta dressed with the sauce and add the remaining grated Parmigiano cheese.
Serve immediately, so that the four cheeses will not completely melt.