1/3 lb. thinly sliced Proscuitto, coarsely chopped

1 large onion, diced

3/4 lb. shell (or other) pasta

1 large tomato, diced

1 lb. soft, ripe Fontina cheese

1/3 cup freshly chopped basil

In a large saucepan, boil water for pasta.

Meanwhile, in a medium skillet, saute Proscuitto in a little olive oil until crispy.  Remove and set aside.  In same pan, saute onion until tender and lightly golden.  Put pasta on to cook.  When almost done (al dente), add tomatoes to onions and cook a few minutes to heat through.  Remove about 1 cup pasta water before draining.  Return pasta to pan, and pinch in small pieces of Fontina, stirring to melt.  Mix in pasta water.  Add onion-tomato mixture, Proscuitto and basil.  Toss to coat.  Serves 3 - 4.