1 pkg penne pasta
1 Tbsp olive oil
8 slices of bacon, diced
2 Tbsp salted butter
2 Tbsp garlic, minced
1/4 cup white cooking 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 Percorino Romano
Fresh cracked pepper
Cook pasta according to directions on package. Once al dente, drain and return to cooking pot, toss with olive oil and coat evenly to prevent sticking.
In a large saute pan, cook the bacon until browned.
Remove from pan and place on plate with paper towels to drain fat. Melt the butter in the pan with remaining bacon grease, over medium heat.
Add the garlic, and cook until soft and lightly golden, about 2 minutes. Add in white cooking wine and increase the heat to medium high. Stir to deglaze the pan then cook until reduced.
Add the cream and cook about 2 minutes, it should reduce by about half.
Turn the heat down to medium low and add the cheeses one at a time - I went in order of firmness... I started with the Pecorino Romano, then did the Parmigiano-Reggiano, next the Fontina and lastly the Gorgonzola - stir well after each addition.