Farfalle With Fontina, Tasso Ham, and Baby Spinach

Ingredients

• 1 lb farfalle pasta or 1 lb penne
• 1 tablespoon olive oil
• 2 shallots, finely diced
• 2 cups heavy cream
• 2 cups grated Fontina cheese
• 1 1/2 cups firmly packed coarsely chopped baby spinach
• 1/2 lb tasso or 1/2 lb black forest ham, cut into 1/4-inch dice
• kosher salt
• fresh ground pepper

Directions

1. Bring 6 quarts of salted water to a boil; add in pasta; cook, stirring occasionally 9-10 minutes until al dente; drain and set aside.

2. Preheat the broiler; set out 6 individual heatproof bowls, or a larger heatproof serving bowl.

3. In a large saucepan, heat the olive oil over medium-high heat until almost smoking; add in the shallots; stir/saute until translucent, about 1 minute.

4. Add in the cream and bring to a boil; stir and reduce 3-4 minutes until slightly thickened.

5. Add in the cheese; stir until smooth; the sauce will be thick.

6. Stir in the spinach and ham and remove from the heat.

7. Add in the cooked pasta; toss until lightly coated; season to taste with salt and pepper.

8. Divide among the smaller bowls or pour into the serving bowl; place under the broiler for 2-3 minutes until golden brown.

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