Margarita's International Recipes


Perciatelli ai Quattro Formaggi

Bucatini with Four Cheeses

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This is a vegetarian recipe.

If you think Fettuccine Alfredo or spaghetti carbonara is heart attack on a plate, wait until you try this recipe for bucatini with four cheeses. My heart beats faster and I feel my arteries contract at the mere thought of it.

Health wise, the best thing that can be said about this recipe is that it's so rich that you won't eat that much of it. You're probably better off serving it with a very lightly dressed salad. The recipe below is supposed to feed four, but three of us ate it last night and more than half is left over.

Flavor wise, it was quite good. I'm not sure why an Italian recipe calls for Gruyere, a Swiss cheese, though perhaps it's because it's particularly good at melting.

Note that perciatelli and bucatini are the same shape of pasta - thick tubes -, but I found it under the latter name here in the US.


Bucatini with Four Cheeses


  • 1 lb perciatelli or bucatini pasta
  • 12 Tbsp butter, divided
  • 1 1/2 cups cubed Italian bread
  • 1 cup shredded Mozarella
  • 1 cup diced Gruyere
  • 1 cup crumbled Gorgonzola
  • 2 cups shredded Parmigiano-Reggiano
  • 1/2 tsp ground nutmeg
  • salt & pepper to taste


Preheat oven to 375°F.

Bring a pot of salted water to boil. Add pasta and cook until al dente. Drain.

Meanwhile, melt 2 Tbsp butter in a saute pan over medium-high heat. Add the bread cubes and toast on all sides. Remove from skillet. Crush some of the bread into 1/4 cup of bread crumbs. Reserve bread crumbs and additional croutons.

Add 1 cup/8 Tbsp butter to the saute pan used for the bread and melt over medium heat. Toss the pasta into the butter. Add the Mozarella, Gruyere, Gorgonzola and 1 cup Parmigiano-Reggiano and mix well. Add the croutons, nutmeg, salt and pepper and toss again.

Transfer the pasta into an 8"x8" or equivalent oven-safe dish. Dot top with remaining 2 Tbsp butter. Top with the reserved bread crumbs, and remaining cup of Parmigiano-Reggiano. Bake, uncovered, for 20 minutes. Transfer to the broiler and broil for 2-5 minutes

Adapted from a recipe in Donaldo Soviero's La Vera Cucina Italiana.

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