3 tablespoons olive oil
2 pounds baby bow tie pasta
2 quarts chicken stock
2 cups heavy cream
1/2 cup Romano cheese, grated
1/2 cup aged Gouda cheese, shredded
2 tablespoons basil, chopped
2 tablespoons oregano, chopped
2 tablespoons parsley, chopped
1/2 pound Country ham, julienned
Add olive oil and half the pasta to a large pot over medium heat. Sauté pasta until golden brown.
Add remaining pasta and cover with half the chicken stock. Continue cooking until pasta absorbs most of the stock, then add remaining stock and continue cooking until stock is absorbed. Add heavy cream and cheese, and stir until cheese melts. Add chopped herbs.
In a sauté pan, quickly sau ham until crisp. Slice. Add ham to pasta and stir to incorporate.