Farfalle With Fontina, Tasso Ham, and Baby Spinach

• 1 lb farfalle pasta or 1 lb penne
• 1 tablespoon olive oil
• 2 shallots, finely diced
• 2 cups heavy cream
• 2 cups grated Fontina cheese
• 1 12 cups firmly packed coarsely chopped Baby Spinach
• 12 lb tasso or 12 lb black forest ham, cut into 1/4-inch dice
• kosher salt
• fresh ground pepper

1. Bring 6 quarts of salted water to a boil; add in pasta; cook, stirring occasionally 9-10 minutes until al dente; drain and set aside.
2. Preheat the broiler; set out 6 individual heatproof bowls, or a larger heatproof serving bowl.
3. In a large saucepan, heat the olive oil over medium-high heat until almost smoking; add in the shallots; stir/saute until translucent, about 1 minute.
4. Add in the cream and bring to a boil; stir and reduce 3-4 minutes until slightly thickened.
5. Add in the cheese; stir until smooth; the sauce will be thick.
6. Stir in the spinach and ham and remove from the heat.
7. Add in the cooked pasta; toss until lightly coated; season to taste with salt and pepper.
8. Divide among the smaller bowls or pour into the serving bowl; place under the broiler for 2-3 minutes until golden brown.

pasta, olive oil, shallots, heavy cream, cheese, spinach, tasso, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/farfalle-with-fontina-tasso-ham-and-baby-spinach-200163 (may not work)