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Smoked Gouda Fusilli with Ham

October 7, 2018 by Matt Wing Leave a Comment

We thought of this recipe after having an amazing chicken portofino at a local Italian restaurant while celebrating my mom’s birthday. The gouda sauce was the star of the show, and naturally we decided it could work to boost a mac and cheese-style dish to the next level.

Created by Matt Wing on October 7, 2018

  • Category: Pasta

Ingredients

Pasta & Toppings

  • 5 cups fusilli pasta, dried
  • 8 ounces ham steak, diced
  • 8 ounces shallots, diced

Smoked Gouda Sauce

  • 5 tablespoons butter
  • 4 tablespoons flour
  • 3 cups whole milk
  • 12 ounces smoked gouda, coarsely shredded

Instructions

Pasta & Toppings

  1. Dice ham and shallots!
  2. Bring about 2 quarts of salted water to a boil in a large pot.
  3. Add fusilli to boiling water. Let cook for about 7 minutes, stirring occasionally. Once it's tender, strain and let sit while you finish the other steps.
  4. Add diced ham and shallots to large saucepan on medium-high heat. Stir occasionally to ensure things are (more or less) evenly browned.
  5. Once browned, remove pork belly & shallots from pan.

Smoked Gouda Sauce – Make a Gouda Roux

  1. Melt butter in the large saucepan you just emptied over medium heat.
  2. Stir in flour.
  3. Add the shredded gouda.

Putting it all together

  1. Mix the ham & shallots in the large pot you made the pasta with.
  2. Serve pasta onto plate & top with smoked gouda sauce.
  • Print

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