Radiatore alla Valdostana

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This recipe is from the Valle d’Aosta region, which borders France and Switzerland.


  • 2 Tbsp unsalted butter
  • 9 oz Fontina cheese, grated
  • 1 lb Harmons fresh radiatore pasta
  • 7 oz cooked ham, cut into small pieces
  • 1 1/2 cups heavy cream
  • Salt and freshly ground white pepper
  • 1 oz Parmigiano Reggiano cheese, grated
  • 1/4 cup chopped fresh flat-leaf Italian parsley, for garnish


  1. In a frying pan over medium heat, melt butter and fontina. Add cream and stir until cheese melts. Add ham, salt and pepper, and stir to combine. Cook about 5 minutes. Remove from heat.
  2. Bring a pan of salted water to boil over high heat. Add pasta and cook until al dente. Drain and add to sauce. Toss to combine and heat over medium-high until pasta and sauce are warmed through.
  3. Serve with Parmigiano Reggiano and garnish with parsley.

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