This famous Uruguyan pasta sauce is named after Enrico Caruso, a well-known opera singer who visited Montevideo in the early 20th century. Italian food (especially pasta) is very popular in Uruguay, but Uruguayans like to add their own touch to traditional Italian dishes - like the beef broth to this creamy ham and cheese sauce. The result is delicious, and goes well with orecchiette or any medium shell past.
- 1 pound pasta (orecchiette or another shell-like shape)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup sliced mushrooms
- 1/4 pound smoked deli ham, chopped
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon beef bouillon (about 3 cubes), or to taste
- 2 cups milk or cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- Garnish: parsley
- In a heavy skillet, sauté chopped onion in the olive oil until soft and fragrant, about 5 minutes.
- Add sliced mushrooms and cook, stirring, until mushrooms have browned and most of the water is evaporated. Stir in ham and set aside.
- Bring large pot of salted water to a boil. Cook pasta according to package directions.
- While pasta is cooking, melt butter in a saucepan. Whisk in flour. Cook over medium heat until just bubbly.
- Add milk slowly to the saucepan, stirring. Add bouillon. Continue to heat milk, stirring with a whisk, until sauce thickens and just starts to come to a boil. Remove from heat and stir in cheeses. Stir in sautéed mushrooms and onions.
- Drain pasta well. Ladle sauce over pasta and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||47 g|
|Saturated Fat||25 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||5 g|