Sarasota’s Ham, Pea, Penne, in a Fontina Cheese Sauce

The first time I tasted this dish, I was visiting my Aunt Maria in Sarasota. It was a casual weeknight, and the salty air was thick with the scent of blooming jasmine. She whipped up this seemingly simple pasta, and I was instantly transported. The creamy fontina sauce, studded with sweet peas and savory ham, clung perfectly to the penne, each bite a harmonious blend of textures and flavors. It was comfort food elevated, a testament to the magic that can happen when simple ingredients are combined with care and a little love.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6-8
• Yields: 6-8 Main dish servings
• Dietary Type: Not Gluten-Free

Ingredients

• 16 ounces penne pasta (a small ridged pasta is recommended, but you can also use a Parpadelle, or a Tagliatelle)
• 1 1/2 cups baby peas (frozen)
• 2 cups diced ham (use more or less to taste)
• 3 slices bacon, diced
• 1 small onion, cut in quarters and thinly sliced
• 1 garlic clove, minced (about 1/2 – 3/4 teaspoon)
• 1 2/3 cups heavy cream (have a little extra cream on hand in case you want to thin the sauce at the end)
• 1 cup Fontina cheese, grated
• 1/2 cup Parmesan cheese (1/4 for the sauce, 1/4 for a garnish)
• 1 1/2 cups fresh breadcrumbs (use fresh slices of bread and either chop with a knife or use a food processor)
• 2 tablespoons chopped fresh parsley
• Salt
• Pepper

Equipment Needed

• Large saucepan
• Large saute pan
• Knife
• Cutting board
• Food processor (optional, for breadcrumbs)
• Cheese grater
• Paper towels

Instructions

1. Prepare the Breadcrumbs: In a large saucepan (the same one you’ll use later for the bacon and to finish the dish), toast the fresh breadcrumbs. Do not add butter or oil. Heat over medium heat until the breadcrumbs are toasty and brown, stirring frequently to prevent burning. Remove the toasted breadcrumbs and transfer them to a plate lined with paper towels. Set aside.

2. Cook the Bacon: In the same saute pan, add the diced bacon. Cook over medium heat until the bacon is golden brown and crisp. No need to add additional oil, as the bacon will render its own fat. Be sure to cook on medium heat to prevent burning. Remove the cooked bacon to a plate lined with paper towels to drain. Reserve the bacon drippings in the pan.

3. Sauté the Aromatics: In the pan with the bacon drippings, save about 1 tablespoon of the drippings and discard the rest. Add the sliced onion and minced garlic and cook until tender, translucent, and fragrant.

4. Incorporate the Ham and Season: Add the diced ham to the pan with the onions and garlic. Season generously with pepper. Hold off on adding salt at this stage, as the cheeses you will add later are salty.

5. Create the Fontina Cheese Sauce: Slowly add the heavy cream and Fontina cheese to the pan. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.

6. Add the Peas and Bacon: Add the frozen baby peas and cooked bacon to the sauce. Cook for just another minute over medium to medium-low heat, allowing the peas to warm through and the flavors to meld. The sauce will be very thick at this point, but that is fine.

7. Cook the Pasta: If using fresh pasta, it will cook much faster than dried. If using dried pasta, start cooking the penne pasta in salted water according to the package directions at about the same time you start cooking the bacon. Reserve about 1 cup of the pasta water when draining the pasta.

8. Combine and Finish: Add the chopped fresh parsley to the ham sauce. Add the cooked penne pasta to the sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it to your desired consistency. You can also add a little more cream, but remember that the sauce is meant to coat the pasta, not be overly creamy.

9. Serve: Transfer the pasta to a serving dish. Top with the toasted breadcrumbs and toss ever so lightly. Sprinkle the remaining Parmesan cheese over the top and serve immediately.

Expert Tips & Tricks

• Fresh Pasta is Best: While dried penne works well, using fresh tagliatelle or a similar fresh pasta will elevate this dish to another level.
• Control the Salt: Be cautious when adding salt to the sauce, as both the ham and the cheeses are naturally salty. Taste as you go and adjust accordingly.
• Breadcrumb Variations: For a richer flavor, you can toss the breadcrumbs with a little melted butter or olive oil before toasting them. Consider adding some grated Parmesan cheese or herbs to the breadcrumbs for extra flavor.
• Pasta Water is Key: Don’t discard all of the pasta water! The starchy water helps to bind the sauce to the pasta, creating a more cohesive and flavorful dish.

Serving & Storage Suggestions

Serve this Sarasota Ham, Pea, and Penne in Fontina Cheese Sauce immediately while it is hot and the cheese sauce is creamy. Garnish with a sprinkle of fresh parsley and a generous grating of Parmesan cheese for added visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a saucepan over low heat, adding a splash of milk or cream if needed to loosen the sauce. You can also microwave the pasta, but be careful not to overheat it, as the cheese sauce may separate. Freezing is not recommended, as the sauce may become grainy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	834.2 kcal	N/A
Calories from Fat	360 kcal	43%
Total Fat	40.1 g	61%
Saturated Fat	22.2 g	110%
Cholesterol	145.8 mg	48%
Sodium	1240.3 mg	51%
Total Carbohydrate	88.8 g	29%
Dietary Fiber	11.7 g	46%
Sugars	4.7 g	18%
Protein	31.5 g	62%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Omit the ham and bacon for a vegetarian version. Consider adding sautéed mushrooms or other vegetables to add flavor and texture.
• Gluten-Free Option: Use gluten-free penne pasta. Ensure that any breadcrumbs used are also gluten-free.
• Cheese Variations: While Fontina cheese is recommended for its creamy texture and nutty flavor, you can experiment with other cheeses such as Gruyere, mozzarella, or provolone.
• Add Vegetables: Feel free to add other vegetables to the dish, such as asparagus, sun-dried tomatoes, or spinach.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese for this recipe?
A: While pre-shredded cheese is convenient, freshly grated cheese will melt more smoothly and create a creamier sauce.

Q: Can I make this dish ahead of time?
A: You can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours. Cook the pasta just before serving to prevent it from becoming mushy.

Q: Is it necessary to use fresh breadcrumbs?
A: Fresh breadcrumbs provide a superior texture compared to dried breadcrumbs. However, if you only have dried breadcrumbs on hand, you can use them in a pinch.

Q: Can I use a different type of pasta?
A: Yes, while penne is recommended, you can use other pasta shapes such as farfalle, rigatoni, or even macaroni.

Q: Can I add garlic powder instead of fresh garlic?
A: Fresh garlic provides a more robust flavor, but if you don’t have any on hand, you can substitute with about 1/2 teaspoon of garlic powder.

Final Thoughts

This Sarasota Ham, Pea, Penne in a Fontina Cheese Sauce is a delightful dish that is sure to please. It’s a perfect weeknight meal that’s both comforting and satisfying. Don’t be afraid to experiment with different variations and substitutions to make it your own. I hope you enjoy this recipe as much as I do. Bon appétit!