Recipes–Penne a la Crème With Bacon, Parma Ham, And Stilton Cheese

The original inspiration for this recipe comes from my own version of Spaghetti Carbonara, a sauce made with bacon, cream, and Parmesan cheese.  This recipe is made without the bacon fat, no Parmesan, but a good portion of Stilton.  The Parma pressed ham adds sweetness.  It is simple to make and delicious!

Penne a la Crème With Bacon, Parma Ham, And Stilton Cheese

* 5 strips bacon, cooked to a crisp

* 3 slices Parma (or other good quality) pressed ham, 1” pieces

* 1 lg. Tbsp. unsalted European style butter

* 1 Tbsp. Stilton cheese

* 3/4 cup Half-and-Half

* 1 Tbsp. whole milk yoghurt

* 1/4 lb. penne

- Fry the bacon until crisp. reserve, discard all fat

- Clean the pan well, add butter

- Crumble bacon into the pan; add sliced Parma ham, stir

- Add Half-and-Half and yoghurt; stir

- Add the Stilton, mashing and mixing well into sauce

- Simmer over very low heat, stirring constantly for 8 min

- Adjust for cream, Stilton

- Cook pasta, drain, and plate

- Pour the sauce over the pasta, add grated pepper

- Serve