top of page

Four Cheese Farfalle

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. farfalle

  • 8 oz. mascarpone

  • 1/2 cup Parmigiano Reggiano, grated

  • 1/2 cup Pecorino Romano, grated

  • 1/2 cup Moliterno Al Tartufo or other truffle cheese, grated


  1. Bring a large pot of water to a boil. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente.

  2. Meanwhile, add the mascarpone to a large sauté pan over medium-low heat and stir until smooth and creamy.

  3. Strain the pasta and add it to the sauté pan with the mascarpone sauce and 1/4 cup of pasta water.. Toss over low heat until combined.

  4. Slowly stir in all three cheeses. Add more pasta water as needed, 1/4 cup at a time.

  5. Plate and top with more Parmigiano.

  6. If you want to add more truffle flavor, top with a drizzle of truffle oil.


bottom of page