Fusilli with Four Cheese
( YIELD: 4 to 6 )

I N G R E D I E N T S
Unsalted Butter	1 stick
Gallucci ricotta cheese	4 oz
Gorgonzola cheese	4 oz
Fontina cheese- cut into 1-2-inch cubes	4 oz
Freshly grated Asiago or Parmigiano cheese	1 cup
Heavy cream	1 cup
Ground white pepper	1 teaspoon
Dececco Fussilli	1 lb
Salt	1 tablespoon
Unsalted butter	1 tablespoon
Minced Italian parsley leaves	2 tablespoons

1	Melt 1-2 cup butter in a heavy 3-quart saucepan over low heat. Add ricotta cheese- Gorgonzola and Fontina cheese and stir constantly with a wire whisk until melted. Stir in the Asiago or Parmigiano cheese- cream and pepper. Cook- whisking constantly- until all the cheeses are completely blended. Remove from heat and set aside.
2	Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain pasta in a colander- transfer to a bowl containing 1 tbsp softened butter and toss quickly. Toss with half of the sauce and toss again with remaining sauce. Garnish with minced parsley and serve immediately.