Friday, March 2, 2012

4 Cheese Pasta with Peas and Ham

12 oz penne pasta
1 cup frozen peas
2 large eggs, plus 1 egg white
1 cup evaporated milk
4 tbsp butter
1 c grated sharp cheddar cheese
1 c grated mozzarella cheese
1 c grated fontina cheese
1 c cubed ham
1/2 c grated parmesan cheese



Bring a large pot of salted water to a boil.  Add the pasta and cook until very al dente, about 9 minutes.  Add the peas in the last 2 minutes of cooking.  Drain and return to pot.  Add butter and stir to coat.




Whisk the eggs, egg white, milk, and 1/2 tsp salt in a bowl.



Add the cheddar, mozzarella, fontina and egg mixture to the pot. 
Add the ham.  
Place the pot over medium-low heat and cook, stirring constantly, until thickened (about 8-10 min).  If needed, add more milk.
Remove from heat and stir in Parmesan.


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