Pasta Alla Valdostana

Pasta Alla Valdostana is the recipe from the Aosta Valley in Northern Italy. Made with Fontina cheese, butter, and cream, this is an ultra creamy, rich, and silky pasta that will not disappoint you.

Hello, folks – how are you doing? I hope you all had a wonderful weekend, and you will have a great week ahead!

And in case Mondays are not your favourite day of the week, I have something delicious for you to cheer you up.

Another day, another pasta. And this is another recipe from one of my favourite blogs The Pasta Project.

Pasta Alla Valdostana

Today’s pasta is from the Aosta Valley, Northern Italy. This region is famous for producing Fontina cheese – a cow’s milk with a high fat content. This easy-melting cheese is a common ingredient in many recipes, including Italian fondue. Unlike Swiss fondue, Italian fondue also includes butter and cream. So, basically, this recipe is a combination of pasta and cheese fondue.

This recipe also includes cooked ham (I used lean), but another common addition is mushrooms.

You can also bake this pasta by adding some extra butter and Parmesan and baking until the top is nice and crisp.

Ingredients You Need for This Recipe

• Pasta. I used penne, but other types of short pasta (e.g., rigatoni, farfalle, fusilli, etc.) would work well.
• Fontina cheese – it is a buttery and creamy type of cheese. If you cannot find it, Gruyère, Provolone, Gouda, or Emmental should work well instead. 
• Butter and cream – for ultra silky, smooth, and rich sauce. I used 10% cream.
• Cooked ham – for added flavour. I recommend lean ham.
• Parmigiano Reggiano – grated, for serving.
• Freshly ground black pepper.

More Italian Pasta Recipes

Pasta with Chicken Liver

Pasta al Baffo (Creamy Tomato Ham Pasta)

Ligurian Walnut Pesto Pasta | Havoc in the Kitchen

Pasta alla Papalina (Creamy Ham and Pea Pasta with Eggs)

Pasta with Lamb Ragù

I hope you like this Pasta Alla Valdostana, and you will give it a try shortly. If you make it, please let me know in the comment section of this post below or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

Pasta Alla Valdostana

Recipe by Ben | HavocinthekitchenCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Pasta Alla Valdostana is the recipe from the Aosta Valley in Northern Italy. Made with Fontina cheese, butter, and cream, this is an ultra creamy, rich, and silky pasta that will not disappoint you.

The recipe adapted from The Pasta Project

Ingredients

• 350-400 g short pasta of your choice (e.g., penne, farfalle, rigatoni, fusilli)

• 250 g Fontina cheese, cut or broken into pieces

• 250 g cooked ham, cubed

• 2 tbsp. (30 g.) butter

• 3/4 cup (180 ml.) cream – I used 10%, but 5 % or 18 % should work

• salt, to taste

• black pepper, freshly ground, to taste

• 1/4 cup (30 g) Parmigiano Reggiano, grated, for serving

Directions

• To cook pasta, bring a large pot of water to the boil. Salt well. Add in the pasta and cook according to the package instructions, until al dente.
• In the meantime, make the sauce. On medium-low heat, melt the butter in a large frying pan or skillet and then add the pieces of fontina.
• Add the cream and stir until the cheese melts. 
• Add the ham to the pan and stir. Season with the salt and pepper, stir again and then turn the heat off.
• Drain the pasta and add it to the pan with the sauce. Mix everything together well for 30 seconds over high heat.
• Serve immediately with grated Parmigiano if desired.

Ben | Havocinthekitchen

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.