Baked Tomato Truffle Pasta (พาสต้าทรัฟเฟิลมะเขือเทศอบชีส)

1.Prepare an ovenproof baking dish. Bring a pot of salted water to a boil and cook the chifferi pasta for about 6 minutes, approximately 1 minute less than al dente.

2.In a pan over medium heat, melt the butter and sauté the diced ham until fragrant and lightly browned. Add the tomato paste and cook until aromatic and slightly loosened. Stir in the pasta cooking water and whipping cream. Add the truffle carbonara sauce and mix until smooth and well combined.

3.Add the cooked pasta and toss to coat evenly with the sauce. Remove from the heat and mix in the first portion of mozzarella cheese. Transfer the pasta mixture to the prepared baking dish.

4.Cut the cherry tomatoes in half and arrange them cut-side up on top, pressing gently so they sink slightly into the sauce.

5.Sprinkle the remaining mozzarella evenly over the top. Bake using the upper grill/broil setting for 2–3 minutes, or until the cheese is melted and lightly golden. Serve hot.