Pennette with cheese sauce


Ingredients for 4 people
320 gr striped pennette
100 gr stracchino (or another kind of soft cheese)
100 gr fontina
100 gr parmesan
100 gr caciotta
2 tablespoons mascarpone
Fresh full-cream milk
A few stalks chives
White pepper


In a pot bring to boil water, slightly salted. Cut in small pieces caciotta, stracchino and fontina; grate parmesan. Melt a knob of butter in a pan, then add cheeses. When they begin melting pour half a glass milk and go on cooking at a low temperature, mixing until cheeses are totally melted and form a cream, slightly thick. Add parmesan and mascarpone, spread with white pepper, mix well and remove from flame.
Pour the pennette into boiling water. Drain when al dente and dress with a knob of butter and the cheese sauce. Spread with chives and serve immediately.