Cheese, prosciutto, pear & greek yogurt rigatoni
On the website of an American photographer I’m in contact with, I saw a recipe with a title that stopped me right in my tracks: Bacon, Pear & Blue Cheese Macaroni. For the first time since the beginning of the summer, I was happy that fall was on its way. I’m OK with the fact that I’ll stop making salads every day and start cooking comfort food.
I didn’t take the time to read Eva’s recipe, but I did take a mental picture of the title to inspire me to create my own version of the dish.
I replaced the blue cheese with a mix of smoked Gouda and cheddar, and the bacon with prosciutto. I’ve also been wanting to try adding Greek yogurt to my cheese pasta recipes to make them creamier, and luckily, in this case, it was a success.
- ServesServes 4–6
- Prep time10 min
- Cook time20 min
- FreezingNe se congèle pas.
- 6 slices prosciutto
- Dash of olive oil
- 1 cup yellow onion, finely chopped
- 1 pear, skin on, diced
- 1 teaspoon mustard powder
- Salt and pepper, to taste
- 17.5 oz rigatoni
- 1 cup old cheddar cheese, grated
- 7 oz smoked Gouda, grated
- 1/2 cup plain Greek yogurt
- Line a baking sheet with parchment paper. Arrange the prosciutto slices on the baking sheet and broil them for a few minutes until nice and crispy. Tear into pieces and set aside in a bowl.
- In a pan, heat the olive oil and soften the onion for 4 minutes. Add the pear and cook until soft. Add the mustard powder, season, transfer to a small bowl and set aside.
- In a pot of boiling water, cook the pasta according to the package directions.
- Save 1/4 cup of the pasta water and drain.
- Put the pasta back in the pot. Add the pasta water, cheese, Greek yogurt, prosciutto, and pear & onion mixture. Stir until the cheese is melted and serve.