Bow Tie Pasta and 3 Meat Alfredo

"My great grandmother who was an Italian immigrant always use to cook this pasta dish for us during our family reunions, she used different types of pastas but I prefer to use Bow Tie." Ana Karina Amado

• 3 tablespoons olive oil
• 5 ounces ham, diced about 1/3 inch thick
• 1/2 pound bacon, cooked until soft, not crisp
• 1 large onion, diced
• 3/4 cup white wine
• 1 1/2 cups heavy cream
• 2 pounds bow tie pasta, cooked al dente
• 4 ounces corn starch slurry (mix 1/3 cup cold water and 5 tablespoons corn starch)
• 2 cups Parmigiano Romano cheese, grated
• 6 ounces thinly sliced prosciutto ham
• 3 tablespoons chopped parsley
• Freshly milled pepper to taste

METHOD

Put oil in a heavy bottomed skillet. Put in ham, bacon and onion, and cook at medium heat while stirring constantly with a wooden spoon. Cook until onion is soft and bacon begins to brown.

Add white wine and continue cooking for 2 more minutes. Add cream and bow tie pasta and continue cooking for 3 more minutes.

Stir in corn starch and water mixture, and stir for 1 more minute.

Turn flame off and toss in cheese and finely sliced ham.

Serve immediately and garnish with chopped parsley and pepper.

Serve with crusty French or Italian bread and your choice of wine, ENJOY.

Serves: 5 - 6

Contributor: Ana Karina Amado

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