Cheese pasta

Maccheroni ai Quattro Formaggi 

(Source: De Medici, L., 1996, Lorenzo's Pasta, p92)

450g Macaroni (preferably dry as fresh will be sticky!)
90g unsalted butter
90g Fontina cheese, cut into strips
90g Mozzarella cheese, cut into strips
90g Emmental cheese, cut into strips
90g freshly grated Parmesan cheese
Salt
Pepper

1.    Cook pasta until al dente in large pan of boiling water 

2.    Meanwhile melt butter, (do not let it brown). 

3.   Drain pasta, placing it in a warmed serving bowl. 

4.   Gently mix the butter, the cheese strips and 1/2 of the parmesan through the pasta and let the heat of the pasta melt the cheeses. 

5.  Garnish with remaining pasta and serve while very hot.