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Farfalle With Fontina, Tasso Ham, and Baby Spinach

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“Chef Debra Ponzek of Aux Delices, Greenwich, Connecticut.”
READY IN:
47mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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