Ham and cheese pasta is a simple and appetizing main course, perfect to feed the whole family. Known as pasta alla valdostana, this is a typical recipe of the region Aosta Valley (Italy) where the protagonist is the fontina, the cheese that is the symbol of this land: with its sweet taste and a melting consistency, it is gently melted with fresh cream and then mixed with cubes of cooked ham browned in a pan. The result is a super creamy and flavorful sauce. Quick and easy to make, ham and cheese pasta is also ideal for a last-minute dinner with friends. So let’s find out how to prepare this dish by following our recipe step by step.
Cut the fontina cheese into cubes (1).
In a non-stick pan, cook the diced cooked ham until lightly browned (2).
In a pan melt a knob of butter over low heat (3).
When the butter is melted, add the fontina cheese (4) and mix gently.
Pour in the fresh cream (5) and mix everything over low heat. Meanwhile, boil the penne pasta in boiling and lightly salted water.
Drain the pasta al dente and pour it into the pan with the cooked ham; add the cheese fondue (6), sprinkle with the grated parmesan cheese and mix well.
Season with a grind of pepper and serve hot (7). Enjoy!
We suggest you to cook ham and cheese pasta and enjoy it when still hot; if there are some leftovers, you can store them in the refrigerator for a maximum of 1-2 days, in a special airtight container. Before serving, heat it in a pan adding a drop of cream (or milk) to make it creamy again.