Quattro Formaggi (Four Cheese Sauce)

Shred all of the cheeses but themarscarpone and toss them together in abowl. Set aside. In a pan, melt about a 1/2 stick of butter andthen pour in the light cream and bring to aboil. When the cream is beginning to boil,slowly mix in the marscarpone. After it hasmelted, slowly add the other cheeses givingthem time to melt and blend into the cream. The sauce will be ready when all the cheesehas been mixed in and it comes to a boilagain. If the cheese precipitates out ofsolution, then cool and add extramascarpone. Pour over the pasta of your choice. Serve.