Aosta Valley / Weeknight Pasta

Pasta alla Valdostana

A generous baked pasta with ham and Fontina, inspired by the region famous for its cheese rather than by southern tomato sauces.

30 minutes Easy Serves 4 short pasta

Method

Cook pasta 2 minutes short of al dente.
Butter a baking dish and dust with breadcrumbs.
Warm cream with Fontina until just melted.
Fold pasta with ham, cheese sauce, pepper, and half the Parmigiano.
Transfer to the dish, top with remaining cheese, and bake at 200 C until bubbling.
Rest 5 minutes before serving.

Cook's note: Do not boil Fontina sauce hard; gentle heat keeps it smooth.

The dish is a modern home-cooking expression of Aosta ingredients: dairy, ham, and warmth.

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