DONE right, the cheeses in this dish each retain their original identity.

CUT the Gruyère, Gouda, Provolone and Fontina into strips the width of wooden matches.

BRING the salted pasta water to a boil, and cook the pasta.

MELT the butter in a double boiler, it should be very hot, but not boiling.

DRAIN the cooked pasta and place in a warm serving dish.

SPRINKLE the four cut cheeses over the still hot pasta.

POUR half the melted butter over the pasta and cheese.

SPRINKLE on the Parmesan cheese.

POUR the remaining melted butter over the dish and serve immediately.