Baked Four-Cheese Pasta with Prosciutto and Peas
By America's Test KitchenPublished on August 26, 2013
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Bread Crumb Topping
3–4 slices white sandwich bread with crusts, torn into quarters¼ cup grated Parmesan cheese (½ ounce)¼ teaspoon table salt ⅛ teaspoon ground black pepperPasta and Cheese
4 ounces fontina cheese, shredded (about 1 cup)3 ounces Gorgonzola cheese crumbled (about ¾ cup)½ cup grated Pecorino Romano cheese (1 ounce)¼ cup grated Parmesan cheese (½ ounce)1 tablespoon table salt 1 pound penne pasta 2 teaspoons unsalted butter 2 teaspoons unbleached all-purpose flour 1 ½ cups heavy cream ¼ teaspoon ground black pepper 4 ounces prosciutto, chopped1 cup frozen peasInstructions
- For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.
- For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees.
- Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, adding the prosciutto and frozen peas, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined.
- Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.
Time
1 hourYield
Serves 4 to 6Ingredients
Bread Crumb Topping
3–4 slices white sandwich bread with crusts, torn into quarters
¼ cup grated Parmesan cheese (½ ounce)
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Pasta and Cheese
4 ounces fontina cheese, shredded (about 1 cup)
3 ounces Gorgonzola cheese crumbled (about ¾ cup)
½ cup grated Pecorino Romano cheese (1 ounce)
¼ cup grated Parmesan cheese (½ ounce)
1 tablespoon table salt
1 pound penne pasta
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1 ½ cups heavy cream
¼ teaspoon ground black pepper
4 ounces prosciutto, chopped
1 cup frozen peas
Ingredients
Bread Crumb Topping
3–4 slices white sandwich bread with crusts, torn into quarters
¼ cup grated Parmesan cheese (½ ounce)
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Pasta and Cheese
4 ounces fontina cheese, shredded (about 1 cup)
3 ounces Gorgonzola cheese crumbled (about ¾ cup)
½ cup grated Pecorino Romano cheese (1 ounce)
¼ cup grated Parmesan cheese (½ ounce)
1 tablespoon table salt
1 pound penne pasta
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1 ½ cups heavy cream
¼ teaspoon ground black pepper
4 ounces prosciutto, chopped
1 cup frozen peas
Ingredients
Bread Crumb Topping
3–4 slices white sandwich bread with crusts, torn into quarters
¼ cup grated Parmesan cheese (½ ounce)
¼ teaspoon table salt
⅛ teaspoon ground black pepper
Pasta and Cheese
4 ounces fontina cheese, shredded (about 1 cup)
3 ounces Gorgonzola cheese crumbled (about ¾ cup)
½ cup grated Pecorino Romano cheese (1 ounce)
¼ cup grated Parmesan cheese (½ ounce)
1 tablespoon table salt
1 pound penne pasta
2 teaspoons unsalted butter
2 teaspoons unbleached all-purpose flour
1 ½ cups heavy cream
¼ teaspoon ground black pepper
4 ounces prosciutto, chopped
1 cup frozen peas
Why This Recipe Works
When developing our four-cheese pasta recipe, we wanted a grown-up version of macaroni and cheese with Italian flavors. Using a mix of Italian Fontina, Gorgonzola, Pecorino Romano, and Parmesan gave us the best flavor and texture. Draining the pasta several minutes before it was al dente kept it from turning to mush when baked.
Instructions
- For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten 1-second pulses (you should have about 1 1/2 cups). Transfer to small bowl; stir in Parmesan, salt, and pepper. Set mixture aside.
- For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees.
- Bring 4 quarts water to rolling boil in stockpot. Combine cheeses in large bowl; set aside. Add pasta and 1 tablespoon salt to boiling water; stir to separate pasta. While pasta is cooking, melt butter in small saucepan over medium-low heat; whisk flour into butter until no lumps remain, about 30 seconds. Gradually whisk in cream, increase heat to medium, and bring to boil, stirring occasionally; reduce heat to medium-low and simmer 1 minute to ensure that flour cooks. Stir in pepper; cover cream mixture to keep hot and set aside. When pasta is very al dente (when bitten into, pasta should be opaque and slightly underdone at very center), drain about 5 seconds, leaving pasta slightly wet. Add pasta to bowl with cheeses; immediately pour cream mixture over, adding the prosciutto and frozen peas, then cover bowl with foil or large plate and let stand 3 minutes. Uncover bowl and stir with rubber spatula, scraping bottom of bowl, until cheeses are melted and mixture is thoroughly combined.
- Transfer pasta to 13 by 9-inch baking dish, then sprinkle evenly with reserved bread crumbs, pressing down lightly. Bake until topping is golden brown, about 7 minutes. Serve immediately.
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