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Pasta 5 Formaggi

Serves: 8

I created this pasta dish using gluten-free corn and rice pasta. You wouldn’t know it was gluten-free because it is full of flavours and creaminess. I went to the Italian grocery store and purchased fresh montasio, caciocavallo, aged provolone and mozzarella. I had grated parmesan at home to make this the five cheese I used. Of course you can use any five cheeses you like but they need to be ones that melt when put into whip cream.


800 grams pasta

1 tbsp olive oil

200 grams diced pancetta

1 shallot finely chopped

2 cups whip cream

½ cup shredded montasio

½ cup shredded caciocavallo

½ cup shredded aged provolone

½ cup shredded mozzarella

Parsley and grated parmesan for garnish


  1. Boil pasta per instruction on package

  2. Heat oil on high in large wok style pan, big enough for pasta to be mixed in later

  3. Add pancetta and shallot and sauté until pancetta is cooked to a light brown bits forming

  4. Stir in whip cream and montasio, caciocavallo, provolone and mozzarella cheeses until cheese is fully melted.

  5. Let cook for three to four minutes and set aside until pasta is cooked

  6. Put the sauce back on the element and add the pasta

  7. Stir well until pasta is smothered with sauce

  8. Plate immediately and garnish with parsley and parmesan


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