A pasta dish kids love and one that became traditional with mine whenever we left them with a sitter for the evening. It’s best if the ham is prosciutto, the cream thick and fresh, and the peas just shelled, but it’s pretty good with supermarket ham and cream and frozen peas, and I’ve made it that way plenty of times. For variety, add about a cup of sliced button mushrooms to the ham mixture.
Turn humble onions into this thrifty yet luxe pasta dinner.
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Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
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The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.