Category : Pasta Dishes
A simple but very tasty mid week supper for all the family.
15g/1tbsp salted butter
300g/10.5oz cooked ham, cubed
300g/10.5oz dried macaroni or penne pasta
250ml/0.5pt double cream
100g/3.5oz red Leicester cheese, grated
100g/3.5oz mature Cheddar cheese, grated
100g/3.5oz Gorgonzola cheese, chopped into small chunks
1/4tsp freshly grated nutmeg
2 balls of mozzarella cheese, drained and cut into 1cm cubes
3 egg yolks
100g/3.5oz pecorino cheese, grated
Salt and ground black pepper.
Preheat oven to 220°C/425°F/Gas mark 7. Melt the butter in a frying pan and fry the ham in the melted butter for 3 minutes and set aside
Cook the pasta as per the packet instructions, in a large pan of salted water. Drain the pasta and return to the pan, away from the heat. Add the cream, red Leicester and gorgonzola. Return the pan to a low heat and stir with a wooden spoon to 1 minute.
Remove the pan from the heat again and add the nutmeg, mozzarella, egg yolks, peas, ham and half the pecorino cheese. Season with salt and pepper to taste and stir for 30 seconds.
Tip the mixture into an oven-proof dish, sprinkle over the remaining pecorino and bake in the oven for approximately 15 minutes until the cheese is bubbly and golden.
Serve with a green salad or garlic bread slices.