Penne Rigate With Four Cheeses - cooking recipe

Ingredients

3 tablespoons extra-virgin olive oil
2 cups dry white italian wine
1 teaspoon finely minced garlic
1 cup whipping cream
1/3 cup shredded provolone cheese
1/3 cup shredded scamorza cheese
1/3 cup grated pecorino romano cheese
salt
fresh ground white pepper
1 tablespoon salt
1 lb dried penne rigate
2 tablespoons unsalted butter
6 tablespoons grated parmigiano-reggiano cheese, divided

Preparation

In a covered pasta pot over high heat, bring water to a rapid boil.
Meanwhile, in a large saute pan, heat the oil over medium heat.
Add in wine and garlic; cook, stirring, until reduced by half.
Add in cream and decrease heat to low.
Simmer until slightly thickened, about 3 minutes.
Add provolone, scamorza, and Pecorino Romano.
Cook, stirring, until cheese has melted, about 7 minutes.
Season to taste with salt and pepper; remove pan from heat and set aside (the cheese will bind when the hot pasta is added).
While the sauce is simmering, add salt and penne rigate to the boiling water; cook, uncovered, over high heat until pasta is al dente.
Scoop out about 1 cup of the pasta water and set aside; drain pasta.
Return cheese mixture to medium heat; add 2 T reserved pasta water and the butter; heat through.
Add penne and, using a wooden spoon, cook for 5 minutes while tossing to coat evenly, adding more pasta water if necessary.
Add half of the Parmigiano-Reggiano and toss well.
Transfer to a large serving platter and sprinkle with remaining cheese.
Serve immediately.