Thursday, January 5, 2012
Recipe: Four-Cheese Pasta With Peas and Ham
Four-Cheese Pasta With Peas and Ham
Total cook time: 30 minutes
source: Food Network Magazine
12 ounces penne
1 cup frozen peas
2 large eggs, plus 1 egg white
1 cup evaporated milk
4 tablespoons unsalted butter
3 ounces sharp cheddar cheese, grated (1 scant cup)
3 ounces part-skim mozzarella cheese, grated (about 1 cup)
3 ounces fontina cheese, grated (1 scant cup)
3 ounces deli ham, in one piece, diced (ham steak)
1 ounce Parmesan cheese, grated (about 1/2 cup)
1.) Bring a large pot of salted water to a boil. Add the pasta and cook until very al dente, about 8 minutes, adding the peas in the last 2 minutes of cooking.
2.) Meanwhile, whisk the eggs, egg white, evaporated milk and 1/2 tsp of salt in a bowl.
3.) Drain the pasta and peas; wipe the pot dry and return the pasta and peas to the pot. Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture. Place the pot over medium-low heat and cook, stirring constantly, until thickened, 8-10 minutes, adding the ham halfway through cooking. Don't let the mixture boil or the eggs will scramble.
4.) Remove the post from the heat and stir in the Parmesan.
Fat: 43g (Saturated Fat 26g)
Sodium: 1,273 mg
So yeah, this isn't exactly a healthy recipe. It's actually QUITE rich. But it's amazing. I mean really...how can anything with 4 cheeses and ham and pasta be anything but? It's worth the calories. Trust me.
I feel a little guilty posting this a mere 2 days after I started the Bloggers Biggest Loser link up, but I did make it January 2nd, so I was safe by 24 hours!
Like I said, this isn't something you'll make every day, or every week for that matter, but store this away for a special occasion. We had this for a late lunch/early dinner paired with a simple salad of mixed spring greens and tomatoes and definitely stuck to one bowl each.