Penne with Four Cheese Sauce and Cremio Cooking Cream

Cook the pasta until al dente, drain it, and drizzle with a little oil to prevent sticking. Reserve 200 ml of the pasta cooking water.
Grate the Parmesan and Cheddar, and mash the blue cheese and melted cheese with a fork. Heat the Cremio cooking cream for about 1 minute (without bringing it to a boil), then add all the cheeses. Stir for 2-3 minutes until they melt completely and combine into a smooth sauce.
Add the reserved pasta water, stir for another minute, and the sauce is ready. Toss the drained pasta in the sauce, mix well, and serve on plates. Garnish with grated Parmesan, cherry tomatoes, and fresh basil. Enjoy!