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Pasta Fontina with Crispy Prosciutto

RobinBenzle's picture
Pasta with Fontina cheese sauce, tossed with crispy Proscuitto, tomatoes, onions and fresh basil.
  Thinly sliced prosciutto 1⁄3 Pound, coarsely chopped
  Olive oil 1 Teaspoon
  Onion 1 Large, diced
  Shell pasta/Other pasta 3⁄4 Pound
  Tomato 1 Large, diced
  Fontina cheese 1 Pound (Soft, Ripe)
  Chopped basil 1⁄3 Cup (5.33 tbs) (Freshly)

In a large saucepan, boil water for pasta.

Meanwhile, in a medium skillet, saute Proscuitto in a little olive oil until crispy. Remove and set aside. In same pan, saute onion until tender and lightly golden. Put pasta on to cook. When almost done (al dente), add tomatoes to onions and cook a few minutes to heat through. Remove about 1 cup pasta water before draining. Return pasta to pan, and pinch in small pieces of Fontina, stirring to melt. Mix in pasta water. Add onion-tomato mixture, Proscuitto and basil. Toss to coat. Serves 3 - 4.

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Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Robin is in Italy and she has called in a local friend to create a saucy Fontina pasta. Watch them have fun and whip up this traditional pasta dish. It’s a classic dish not to be missed by people who love traditional recipes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1710 Calories from Fat 701

% Daily Value*

Total Fat 79 g122%

Saturated Fat 44.8 g224%

Trans Fat 0 g

Cholesterol 315.3 mg105.1%

Sodium 1869.2 mg77.9%

Total Carbohydrates 145 g48.3%

Dietary Fiber 9.8 g39.2%

Sugars 18.5 g

Protein 98 g196.7%

Vitamin A 60.9% Vitamin C 39.7%

Calcium 131.3% Iron 26.3%

*Based on a 2000 Calorie diet

Pasta Fontina With Crispy Prosciutto Recipe Video