Penne Pasta alla Valdostana
This deliciously rich cheesy pasta dish can also be baked and is very quick and easy to make
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 320 g pasta ((11oz) I used penne rigate)
- 250 g Fontina cheese ((9oz))
- 200 g cooked ham ((7oz) cut into small pieces)
- 30 g butter ((1oz) unsalted)
- 30 g Parmigiano Reggiano (grated)
- 200 ml fresh cream ((7floz))
- salt (for pasta and to taste)
- freshly ground black pepper. (to taste)
Instructions
- 1
Put a pan of water on to boil for the pasta and, as soon as it boils, add salt and bring to the boil again. Cook the pasta a little less than al dente according to the instructions on the packet.
- 2
Meanwhile, prepare the sauce. Slowly melt the butter In a frying pan or skillet and then add the pieces of fontina.
- 3
Add the cream and stir until the cheese melts.
- 4
Cut the ham into thin strips or small cubes
- 5
Add the ham to the pan with the fontina and cream and stir. Add salt and pepper, stir again and then turn off the heat.
- 6
Drain the pasta and add it to the pan where the sauce is prepared. Mix everything together well for a few seconds over a high heat .
- 7
Serve immediately with grated Parmigiano as required or transfer to a buttered oven dish, sprinkle with Parmesan and a few pieces of butter and bake in a preheated oven at 180°c until the top starts to crisp.