Pasta ai Quattro Formaggi

Cook Pete's Pasta until al dente in salted boiling water. Drain and set aside.

In a saucepan, melt the butter over medium heat.

Add the heavy cream to the saucepan and stir.

Gradually add the grated parmesan, gorgonzola, fontina, and mozzarella cheeses to the saucepan. Stir until the cheeses melt and the sauce becomes smooth and creamy.

Season with black pepper to taste.

Toss the cooked pasta in the cheese sauce until well coated.

Garnish with chopped parsley, if desired.