Dietz & Watson Classic Trimmed and Tied Old Fashioned Boneless Deep Smoked Ham

• 1 lb Farfalle pasta
• 1 gal Boiling salted water
• 32 oz Heavy Cream
• 1-1/2 lb Fontina Cheese (Swedish or Italian variety preferred)
• 4 oz Whole Butter
• 1/4 Cup Onion (diced)
• 1/4 Cup Italian Parsley (rough chop)
• 1 tsp Kosher Salt and White Pepper

Boil the pasta in water until just tender, al dente (to the tooth), drain and lightly rinse in cool water to prevent over cooking and serious sticking. In a large sauce pot place the butter, onion and the heavy cream and bring to a boil, this will rise, so choose a deep enough pot that won’t spill over. Meanwhile grate the cheese, and chop the parsley. The cream will start to subside and become slightly thick and silky smooth, at this point add the farfalle and stir gently, add the Fontina and the salt and pepper and chopped parsley, stir until cheese has melted, cover and serve with steamed broccoli spears.

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