Farfalle With Fontina, Tasso Ham, And Baby Spinach
Total Time: 47 mins
Preparation Time: 30 mins
Cook Time: 17 mins
Ingredients
- Servings: 6
- 1 lb farfalle pasta or 1 lb penne
- 1 tablespoon olive oil
- 2 shallots, finely diced
- 2 cups heavy cream
- 2 cups grated fontina cheese
- 1 1/2 cups firmly packed coarsely chopped baby spinach
- 1/2 lb tasso or 1/2 lb black forest ham, cut into 1/4-inch dice
- kosher salt
- fresh ground pepper
Recipe
- 1 bring 6 quarts of salted water to a boil; add in pasta; cook, stirring occasionally 9-10 minutes until al dente; drain and set aside.
- 2 preheat the broiler; set out 6 individual heatproof bowls, or a larger heatproof serving bowl.
- 3 in a large saucepan, heat the olive oil over medium-high heat until almost smoking; add in the shallots; stir/saute until translucent, about 1 minute.
- 4 add in the cream and bring to a boil; stir and reduce 3-4 minutes until slightly thickened.
- 5 add in the cheese; stir until smooth; the sauce will be thick.
- 6 stir in the spinach and ham and remove from the heat.
- 7 add in the cooked pasta; toss until lightly coated; season to taste with salt and pepper.
- 8 divide among the smaller bowls or pour into the serving bowl; place under the broiler for 2-3 minutes until golden brown.
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