Food Network: Emeril's Kicked Up Pasta with Four Cheeses

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Emeril's Kicked Up Pasta with Four Cheeses
Recipe courtesy Emeril Lagasse, 2003

Ingredients
1 pound penne, ziti or other tubular pasta
1 tablespoon olive oil
6 ounces pancetta, diced
2 tablespoons unsalted butter
2 tablespoons minced garlic
1/4 cup white wine
1 cup heavy cream
1 1/4 cups grated Grana Padana, or Parmigiano-Reggiano
1 cup crumbled Dolce Gorgonzola, Gorgonzola, or other creamy, mild blue cheese
3/4 cup grated fontina
1/2 cup grated Pecorino Toscana, or Percorino Romano

Salt and freshly ground black pepper
Minced parsley, garnish

Instructions
In a large pot of boiling salted water, cook the pasta
until al dente. Drain and return to the pot. Toss with the olive oil and stir to
prevent from sticking.

Meanwhile, in a large saute pan, cook the pancetta until the fat is rendered and
browned. Remove and drain on paper towels. Melt the butter in the pan over medium
heat. Add the garlic, and cook, stirring, until soft and fragrant, about 1 minute.
Add the wine, increase the heat, and stir to deglaze the pan. Cook until reduced
to 1 tablespoon. Add the cream and cook until reduced slightly, about 2 minutes.
Lower the heat and add the cheeses 1 at a time, stirring after each addition.

Cook, stirring, until melted and smooth. Adjust the seasoning, to taste, with salt
and pepper. Add the pasta and toss to coat evenly. Stir in the pancetta.

Transfer to a hollowed cheese wheel or large serving bowl. Top with freshly ground
black pepper and parsley. Serve immediately.