I’ve used Pappardelle in this recipe but use any flat long pasta such as fettucine or tagliatelle. Borgonzola is a milder version of a Gorgonzola cheese, it’s a cross between brie and blue cheese so it is very smooth and rich with a hint of tanginess from the blue vein.
Bring a large pot of water to a rolling boil. Salt generously. Add papparadelle and stir. Cook according to package directions. Pasta should be al dente (firm to the bite), about 7 to 9 minutes depending on type of pasta.
Meanwhile, add olive oil to a skillet over medium heat. Sauté proscuitto until golden brown, about 3 to 4 minutes. Add the garlic, tomatoes and spinach. Increase heat to medium high. Cook until spinach wilts, tossing, about 2 to 3 minutes. Season the mixture with salt and pepper. Sprinkle cheese over the mixture. Remove from heat and cover, just to melt the cheese.
Drain pasta, reserving about 3 tbsp. of pasta water. Toss pasta with tomato and spinach mixture and the reserved pasta water. Serve immediately. Serves 4 to 6 depending on if served as an appetizer or main.