The moment you walk through the doors of Aosta Ristorante, Aspen vanishes. Suddenly you’re somewhere deep in the Italian Alps ...

Add the fontina, mascarpone and Gorgonzola; whisk until mostly melted, about 1 minute. Stir in half of the Parmesan, the nutmeg, ¼ teaspoon salt and 1 teaspoon pepper; it’s fine if the mixture ...

Mix 8 oz. Fontina cheese, coarsely grated (about 2½ cups), into pasta (no need to melt); season generously with freshly ground black pepper. Transfer to a 13x9" baking dish.