Penne with Garrotxa, Serrano Ham, and Sun-Dried Tomatoes

Ingredients for Penne with Garrotxa, Serrano Ham, and Sun-Dried Tomatoes

• 230g penne

• 450g Garrotxa, shredded

• 60ml milk

• 120ml crème fraîche

• 1 tablespoon butter

• 1/2 teaspoons freshly ground white pepper

• 50g chopped sun-dried tomatoes

• 170g serrano ham slices, torn coarsely by hand into chunks

1. Preheat oven to 191°C.

2. Cook the pasta in salted boiling water until al dente. Drain through a colander. Set aside.

3. In a saucepan, combine cheese, milk, crème fraîche, and butter. Cook over medium-low heat until cheese is mostly melted and you have a creamy sauce. To keep the cheese sauce from breaking, remove the sauce from the heat before the cheese is entirely melted. Season with pepper, adding more to taste if you like.

4. In a shallow buttered casserole dish, toss pasta with sun-dried tomatoes and Serrano ham. Pour the sauce over the pasta, then stir together until combined. Bake for 15 to 20 minutes, until the top is golden brown and bubbling around the edges. Serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.