Ingredients
- 320gr penne
- 50gr Parmigiano Reggiano
- 50gr Taleggio cheese
- 50gr Gorgonzola cheese
- 50gr Asiago cheese
- 50ml panna – cooking cream
- Thyme
- Salt & pepper
Preparation of the recipe
1
Cook our Casa Rinaldi penne in salted boiling water.
2
In the meantime, cut into cubes Taleggio, Gorgonzola and Asiago.
3
In a pan, warm up the cooking cream (panna) with a sprig of thyme.
Once warm, slowly add the other 3 cheese and let them melt.
4
Drain the pasta in this smooth cheese sauce and mix well, adding some grated Parmigiano Reggiano.
5
Serve and add some pepper if you like.
