Kicked Up Pasta with Four Cheeses Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			1 pound penne 1 tablespoon olive oil 6 ounces bacon 2 tablespoons unsalted butter 2 tablespoons minced garlic 1/4 cup white wine 1 cup heavy cream 1 1/4 cups grated Parmigiano-Reggiano 1 cup crumbled Gorgonzola 3/4 cup grated fontina 1/2 cup grated Pecorino Toscana, or Percorino Romano Salt and freshly ground black pepper
			In a large saute pan, cook the bacon. Remove bacon and pour bacon fat out of pan. In the same pan melt the butter 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. In a large pot of boiling salted water, cook the pasta until al dente. Drain and add to cheese sauce and toss to coat evenly. Stir in the bacon and top with freshly ground black pepper. Serve immediately.