Four cheese pasta is best served with a short pasta so start by boiling up 5L water in a very large pot.

Once it boils, add a tablespoon of rock salt, allow to dissolve then add your pasta of choice. Cooking time depends on the pasta so follow the packet instructions.

While the pasta is cooking, place the pan on your stove and warm to a medium-low heat.

Add the milk along with the gorgonzola and stracchino. The stracchino will need to be broken into pieces to help it melt.

Stir the milk and cheese gently to combine. This should be a slow process so the cheese doesn’t burn – the milk helps with this too, it also adds creaminess.

Keep stirring until everything has combined well for your four cheese pasta.

As soon as the pasta is ready, scoop up a mug full of pasta water and leave it to the side.

Next, strain your pasta and add it to the pan before quickly stirring it with the sauce.

While the pan is still on the stove, add the scoop of mascarpone cheese along with 1/3 of your pasta water and combine for around 30 seconds – stir the whole time to help it mix well together and also melt quickly.

Remove the pan from your stove and add the pecorino cheese before stirring through really well.