1 Preheat the oven to 220°C/fan 200°C/gas mark 7.
2 Melt the butter in a frying pan and fry the ham for 3 minutes until crispy. Set aside.
3 Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the saucepan, away from the heat.
4 Pour in the cream with the Red Leicester, Cheddar and Caigonzola. Return the saucepan to a low heat and use a Woodan spoon to start to mix eyerything together for 11 minutes.
5 Remove the pan from the heat and add in the nutmeg, the mozzarella, the egg yolks, the peas, the ham and half of the Pecorino cheese. Season with a little salt, plenty of black pepper and stir together for 30 seconds.
6 Tip. the pasta into a 30cm round shallow dish, sprinkle over the remaining Pecorino cheese and bake in the centre of the preheated oven for about 15 minutes or until it is bubbling and blistering on top.
7 Once ready, leave it to rest for 5 minutes out of the oven before cutting into portions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (217g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 398 (73%)|
|Amt Per Serving||% DV|
|Total Fat 44.3g||59 %|
|Saturated Fat 25g||125 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 320.8mg||99 %|
|Sodium 974mg||34 %|
|Potassium 433.5mg||11 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 6.2g|
|Protein 28.3g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 542
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