Cavatelli are a type of pasta that are about 1 inch in length with a rolled edge and
resemble tiny hot dog buns. Cavatelli are often served with thick, chunky meat sauces,
to this pasta as kava-deel or gava-tel instead of the standard Italian pronunciation
kava-telli. Traditionally, cavatelli is made by hand using a dough made of flour, semolina
and water; they may also be made with ricotta cheese in the dough. Cavatelli makers
are now available that make the process much easier. Cavatelli can usually be found in
the frozen food area of your supermarket or in the dried pasta aisle.
You may also make this recipe with bacon or prosciutto in place of the ham.
1-1/2 pounds cavatelli pasta
3 tablespoons olive oil
3 tablespoons butter
8 ounces thick-sliced ham, cut into 1/2-inch cubes
1-1/2 cups shredded Fontina cheese
Cook the cavatelli in boiling salted water.
In a large skillet, heat the oil and butter over medium-high heat. Add the ham
and sauté for 4 to 5 minutes, or until it starts to crisp around the edges.
Beat the eggs in a bowl until well blended.
Drain the cavatelli and transfer them to the skillet. Toss the cavatelli with the
ham, coating the pasta with the oil and butter. Reduce the heat to medium.
Pour the beaten eggs over the pasta, stirring to incorporate the eggs into the
pasta. Cook for a minute until the eggs are lightly cooked and evenly
scrambled into the cavatelli. Turn off the heat. Sprinkle the Fontina cheese
and black pepper over the mixture. Toss gently to blend in the cheese as it