Live from Lake Como, Italy: Pasta Fontina

Pasta with a Fontina cheese sauce and crispy Proscuitto.


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

      The Recipe

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 skillet, saute onion until tender and golden.  Add tomatoes and simmer 5 minutes.  Put pasta on to cook.  When al dente, drain, reserving 1 cup of the pasta water.  Return pasta to saucepan and pinch in small pieces of Fontina, stirring to melt.  Mix in pasta water.  To saucepan, add onion-tomato mixture, Proscuitto and basil.  Toss to coat.  Serves 4.



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