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.