Pasta alla Valdostana

Method

1. Place a pan on the heat and add extra virgin olive oil.
2. Add chopped onion and thinly sliced cooked ham, overlapping the slices.
3. Optionally add chili pepper, then add black pepper.
4. Sauté over low heat slowly until the ham is golden and releases its flavor.
5. When the onion and ham are well sautéed, add fontina cheese (or substitute Tettiglia) in the desired amount.
6. Add heavy cream to melt the cheese; do not add salt yet.
7. Let the cheese melt over low heat with the lid on.
8. Optionally add a sprig of thyme (or parsley or basil); remove it after infusing.
9. If the sauce becomes too thick, add pasta cooking water instead of more cream.
10. Cook the pasta and add it to the pan; toss over heat.
11. Serve and finish with a grating of black pepper.