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
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.