Ingredients with Measurements:
- 1 pound fregona pasta
- 4 ounces prosciutto, sliced into thin strips
- 8 ounces fontina cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Medium saucepan for making the cheese sauce
- Whisk for stirring the cheese sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fregona pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
3. Slowly pour in the milk, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
4. Add the grated fontina cheese to the sauce and whisk until melted and smooth. Stir in the nutmeg and season with salt and pepper to taste.
5. Add the cooked fregona pasta to the cheese sauce and stir to coat evenly. Add the sliced prosciutto and stir gently to combine.
6. Serve hot, garnished with additional grated fontina cheese and chopped fresh parsley if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Saucepan over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 54g
Protein: 28g
Substitutions for ingredients:
- Fregona pasta can be substituted with any short pasta shape, such as penne or fusilli.
- Prosciutto can be substituted with cooked bacon or ham.
- Fontina cheese can be substituted with Gruyere or Emmental cheese.
Variations:
- Add sautéed mushrooms or spinach to the pasta for extra flavor and nutrition.
- Use a combination of different cheeses, such as Parmesan and mozzarella, for a more complex flavor.
- Substitute the prosciutto with cooked chicken or shrimp for a different protein source.
Tips and tricks:
- Be sure to whisk the cheese sauce constantly to prevent lumps from forming.
- Reserve some of the pasta cooking water to add to the sauce if it becomes too thick.
- For a creamier sauce, use half-and-half or heavy cream instead of whole milk.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if necessary.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter, garnished with fresh parsley and additional grated cheese.
Garnishes:
Fresh parsley and grated cheese
Pairings:
- Serve with a crisp green salad and garlic bread for a complete meal.
- Pair with a light red wine, such as Pinot Noir or Chianti.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk or pasta cooking water to thin it out.
- If the cheese sauce is too thin, cook it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the pasta and prosciutto to the recommended internal temperature to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Fregona pasta is a short, curly pasta shape that originated in Italy. Prosciutto is a type of dry-cured ham that is also from Italy. Fontina cheese is a semi-soft cheese that is originally from the Aosta Valley in Italy.
Flavor profiles:
Creamy, cheesy, salty, savory
Serving suggestions:
Serve hot as a main course for lunch or dinner.
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Region: Italian