Sugo quattro formaggi

Four classic Italian cheeses in one jar: Gorgonzola, Pecorino, Grana Padano, and Montasio. Egg and cream bind the cheeses into a creamy sauce with a slight graininess—a sign that this is real cheese, not a processed cheese substitute. Pour directly over freshly cooked pasta , toss briefly, and it's ready.

The sauce is robustly seasoned and requires no further preparation. It's delicious with rigatoni, gnocchi, or wide ribbon pasta. A dry, creamy white wine with acidity pairs well with it—perhaps a Soave Classico or a mature Fiano di Avellino, which balances the saltiness of the Pecorino and the tanginess of the Gorgonzola.