Four Cheese Pasta for 4 Servings

Instructions:

1. Bring 4 quarts of water and 1 tbsp salt to a rolling boil in a large stockpot.
2. Add 1 lb pasta and cook for 1-2 minutes less than the package instructions for al dente.
3. Scoop out 1 cup (240ml) of the starchy pasta water and set aside; drain the pasta.
4. Melt 4 tbsp unsalted butter in a large skillet over medium-low heat.
5. Add 3 cloves minced garlic and sauté for 1 minute until fragrant but not browned.
6. Stir in 2 cups heavy cream and ½ cup whole milk; bring to a gentle simmer for 3-5 minutes until slightly thickened, ensuring it does not reach a hard boil.
7. Reduce heat to low. Whisk in 1 cup Parmesan, 1 cup Mozzarella, and ½ cup Fontina one handful at a time, stirring constantly until completely melted and smooth.
8. Fold in ½ cup Ricotta cheese, ½ tsp ground nutmeg, ½ tsp salt, and ½ tsp black pepper, stirring until the sauce is a uniform, velvety consistency.
9. Add the cooked pasta directly into the skillet with the sauce.
10. Toss gently over low heat for 2 minutes; if the sauce is too thick, add the reserved pasta water one tablespoon at a time until the sauce is glossy and fluid.
11. Remove from heat immediately once the pasta is perfectly coated.