Baked Four-Cheese Pasta with Prosciutto and Peas

Recipe courtesy of kmk13

Bread Crumb Topping

3-4 white sandwich bread, with crusts torn into quarters

¼ cup grated Parmesan cheese (1/2 oz.)

¼ tsp. table salt

1/8 tsp. Ground black pepper

Pasta and Cheese

4. oz. Fontina cheese, shredded (about 1 cup)

2. oz. Gorgonzola cheese, crumbled (about ¾ cup)

½ cup grated Pecorino Romano cheese (1 oz.)

¼ cup grated Parmesan cheese (½ oz.)

1 TBSP. table salt

1 pound penne pasta

2 tsp. unsalted butter

2 tsp. unbleached all purpose flour

1 1/2 cups heavy cream

¼ tsp. ground black pepper

2. oz. prosciutto, chopped

1 cup frozen peas

1. For the topping: Pulse bread in food processor until mixture resembles coarse crumbs, about ten – 1 second pulses (you should have about 1 ½ cups). Transfer to small bowl; stir in Parmesan, salt and pepper. Set mixture aside.

2. For the pasta: Adjust oven rack to middle position and heat oven to 500 degrees.

3. Bring 4 quarts water to rolling boil in stockpot. Combine cheese in large bowl; set aside. Add pasta and 1 tablespoon 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.

4. 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.