Farfalle With Fontina, Tasso Ham, and Baby Spinach

"Chef Debra Ponzek of Aux Delices, Greenwich, Connecticut."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
47mins
Ingredients:
9
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.
  • Preheat the broiler; set out 6 individual heatproof bowls, or a larger heatproof serving bowl.
  • 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.
  • Add in the cream and bring to a boil; stir and reduce 3-4 minutes until slightly thickened.
  • Add in the cheese; stir until smooth; the sauce will be thick.
  • Stir in the spinach and ham and remove from the heat.
  • Add in the cooked pasta; toss until lightly coated; season to taste with salt and pepper.
  • Divide among the smaller bowls or pour into the serving bowl; place under the broiler for 2-3 minutes until golden brown.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes