Farfalle With Fontina, Tasso Ham, and Baby Spinach

1. 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. 2

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

3. 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. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

* Per serving · 4 servings · Values may vary.