500g dried Fusilloni pasta (or pasta of your choice)
150g fresh fontina cheese, cubed
150g fresh pecorino cheese, cubed
150g fresh asiago cheese, cubed
150g fresh provolone cheese, cubed
1/2 cup of cooking cream
30g unsalted butter
1-2 cups pasta water
Lots of cracked pepper to season
Cook the fusilloni just under packet instructions in some salted boiling water. Before draining, reserve about 1 to 2 cups of pasta water and set aside. This will help create the creamy cheesy sauce. Drain the pasta and set aside.
Dice each of the four cheeses into cubes and set aside. In a large cast iron pan, over medium heat, heat the butter until melted and season with lots of pepper. Whisk in the flour and slowly pour in the cream. Whisk vigorously to create and smooth consistency. Add a little more cream if needed.
Add the pasta to the sauce with all four cheeses. Gently stir the pasta and cheeses through the cream sauce, adding the reserved pasta water to the saucepan. The heat will start to melt the cheese and while you continually stir the pasta, the water will help thicken the sauce. Turn off the heat once all the cheese has melted.
Serve creamy four cheese pasta on plates with a little more black pepper and extra grated cheese.