Q1: How do I keep the eggs from scrambling in the sauce?

The key is low, gentle heat and constant motion. First, make sure you add the egg mixture to the hot pasta off the heat initially, then place the pot over a very low flame. Second, you must stir constantly, scraping the bottom of the pot, for the entire 8-10 minutes. This keeps the mixture moving so no single part gets too hot, allowing the eggs to gently cook and thicken into a creamy custard instead of scrambling.

Q2: Why does this recipe use evaporated milk instead of regular milk?

Evaporated milk has about 60% of its water removed, making it thicker, richer, and more concentrated than regular milk. It's also more stable when heated, which makes it an excellent choice for creating a smooth, creamy sauce like this one without the risk of it breaking or curdling.

Q3: Can I use different types of cheese?

Absolutely! This recipe is very flexible. The key is to use good melting cheeses. You could swap the fontina for Gruyère, provolone, or Gouda. You could use a different sharp cheese like white cheddar instead of the yellow cheddar. Just try to keep a good balance of sharp flavor, nutty flavor, and meltiness.

Q4: What does "very al dente" mean, and why is it important here?

Al dente means "to the tooth" in Italian, referring to pasta that is cooked but still has a firm bite. "Very al dente" means you should undercook it even more than usual. This is important because the pasta will continue to cook for another 8-10 minutes in the hot cheese sauce on the stove. If you cook it perfectly the first time, it will be overcooked and mushy by the time the dish is finished.

Q5: Can I make this dish ahead of time?

This particular dish is not ideal for making ahead due to the delicate, egg-based sauce, which is at its best texture immediately after being made. If you must prep ahead, you can cook the pasta and peas, and grate all your cheese in advance. Then, the final cooking process will only take about 15 minutes.

The Ultimate Creamy Four-Cheese Pasta Recipe

Name: The Ultimate Creamy Four-Cheese Pasta with Peas and Ham
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: Kosher salt; 12 ounces penne; 1 cup frozen peas; 2 large eggs, plus 1 egg white; 1 cup evaporated milk; 4 tablespoons unsalted butter; 3 ounces sharp cheddar cheese, grated (1 scant cup); 3 ounces part-skim mozzarella cheese, grated (about 1 cup); 3 ounces fontina cheese, grated (1 scant cup); 3 ounces deli ham, in 1 piece, diced; 1 ounce parmesan cheese, grated (about 1/2 cup)

The Ultimate Creamy Four-Cheese Pasta with Peas and Ham

A rich and creamy one-pot pasta dish, this recipe is a sophisticated take on macaroni and cheese, featuring four different cheeses. Cooked penne pasta and peas are tossed with a savory sauce made from a tempered mixture of eggs and evaporated milk, along with grated cheddar, mozzarella, fontina, and Parmesan cheeses. Diced ham is added for extra flavor, creating a complete and comforting meal cooked on the stovetop.

Author: Grace
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 4-6 servings 1x
Category: Main Course
Method: Boiling, Simmering
Cuisine: American

Ingredients

Scale

Kosher salt
12 ounces penne
1 cup frozen peas
2 large eggs, plus 1 egg white
1 cup evaporated milk
4 tablespoons unsalted butter
3 ounces sharp cheddar cheese, grated (1 scant cup)
3 ounces part-skim mozzarella cheese, grated (about 1 cup)
3 ounces fontina cheese, grated (1 scant cup)
3 ounces deli ham, in 1 piece, diced
1 ounce parmesan cheese, grated (about 1/2 cup)

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Instructions

Bring a large pot of salted water to a boil. Add the penne pasta and cook for about 8 minutes, or until very al dente. Add the frozen peas during the last 2 minutes of cooking.
While the pasta cooks, whisk the eggs, egg white, evaporated milk, and 1/2 teaspoon of salt together in a small bowl.
Drain the pasta and peas. Wipe the pot dry and return the pasta and peas to the pot.
Add the butter to the hot pasta and stir until it melts and coats the noodles.
Add the grated cheddar, mozzarella, and fontina cheeses, along with the prepared egg and milk mixture.
Place the pot over medium-low heat. Cook, stirring constantly, for 8 to 10 minutes until the sauce has thickened. Do not let the mixture boil.
Add the diced ham to the pot halfway through the cooking time (after about 4-5 minutes).
Once the sauce has thickened, remove the pot from the heat and stir in the Parmesan cheese.
Serve immediately.

Notes

It is crucial to cook the pasta to a ‘very al dente’ stage, as it will continue to cook and absorb liquid while the sauce thickens.
Cook the final sauce over low heat and stir constantly to prevent the eggs from scrambling, which is key to achieving a smooth, creamy texture.
Adding the peas to the pasta water for the last two minutes of cooking is an efficient way to cook them perfectly.

Nutrition

Serving Size: 1/6 of recipe
Calories: 550-650
Sugar: 8-12 g
Sodium: 1000-1300 mg
Fat: 28-35 g
Saturated Fat: 16-20 g
Trans Fat: 0 g
Carbohydrates: 45-55 g
Fiber: 3-5 g
Protein: 25-30 g
Cholesterol: 150-180 mg

Find it online: https://www.eatswithsoul.com/cheese-pasta/