Penne Pasta alla Valdostana
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
869 kcal
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Course
Main Course
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Cuisine
Italian
Penne Pasta alla Valdostana
Description
This recipe for Penne Pasta alla Valdostana features short pasta cooked just under al dente, then combined with a sauce made by slowly melting butter and fontina cheese before adding cream to create a velvety texture. The inclusion of cooked ham adds savory depth, balanced by freshly ground black pepper and salt. The final dish is a harmonious blend of creamy and meaty elements.
The pasta is mixed thoroughly with the rich sauce over heat, allowing the noodles to absorb flavor and develop a smooth coating. For added texture and flavor variety, the pasta can be transferred to a buttered oven dish, topped with grated Parmigiano and butter, then baked until a golden crust forms. This adds a satisfying contrast to the soft interior.
The recipe suggests using Fontina for an authentic flavor, but alternatives like Gruyère or Emmental can be used if needed. Most short pasta shapes such as rigatoni or farfalle work well if penne is unavailable. The dish suits a comforting main course and can be served immediately or baked for added texture.
Most short pasta types like rigatoni, elicoidale, radiator, or farfalle can substitute penne in this recipe.If Fontina cheese is unavailable, Gruyère, provolone, Gouda, or Emmental cheese are suitable alternatives.
Ingredients
- 320 g pasta (11oz) I used penne rigate
- 250 g fontina cheese (9oz)
- 200 g ham 7oz) cut into small pieces, cooked
- 30 g butter (1oz) unsalted
- 30 g parmigiano reggiano grated
- 200 ml fresh cream (7floz)
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
- Put a pan of water on to boil for the pasta and, as soon as it boils, add salt and bring to the boil again. Cook the pasta a little less than al dente according to the instructions on the packet.
- Meanwhile, prepare the sauce. Slowly melt the butter In a frying pan or skillet and then add the pieces of fontina.
- Add the cream and stir until the cheese melts.
- Cut the ham into thin strips or small cubes
- Add the ham to the pan with the fontina and cream and stir. Add salt and pepper, stir again and then turn off the heat.
- Drain the pasta and add it to the pan where the sauce is prepared. Mix everything together well for a few seconds over a high heat .
- Serve immediately with grated Parmigiano as required or transfer to a buttered oven dish, sprinkle with Parmesan and a few pieces of butter and bake in a preheated oven at 180°c until the top starts to crisp.
Notes
- Most short pasta types like rigatoni, elicoidale, radiator, or farfalle can substitute penne in this recipe.
- If Fontina cheese is unavailable, Gruyère, provolone, Gouda, or Emmental cheese are suitable alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 869 kcal
% Daily Value*
| Calories | 869kcal | 43% |
| Carbohydrates | 62g | 21% |
| Protein | 40g | 80% |
| Fat | 51g | 78% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 187mg | 62% |
| Sodium | 1264mg | 53% |
| Potassium | 415mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1556IU | 31% |
| Vitamin C | 12mg | 13% |
| Calcium | 487mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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