Instructions:

Preheat oven to 350° F. Remove the stems and seeds from the bell pepper. Chop into 1-inch pieces. Put the chopped bell pepper and the garlic cloves into a small saucepan with a lid. Cover and cook over very low heat until extremely soft, adding 1 or 2 tablespoons of water to the pan if the pepper begins to brown (about 15-20 minutes). Puree the peppers and garlic in a blender until smooth. Pass the puree through a fine mesh strainer and set aside. Put the half and half into a 3 quart saucepan and heat over low heat until it almost comes to a boil. Put the egg yolks into a small bowl and whisk a 1/4 cup of the half and half into the egg yolks to temper, then whisk the eggs into the remaining half and half. Continue cooking over low heat for one minute, stirring constantly. Add the salt and pepper. Stir in both cheeses to melt, followed by the red pepper puree and parsley.

Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and cook until the pasta is al dente (about 8-10 minutes). Drain the water from the pasta. Stir the pasta into the cheese sauce.

Chop the prosciutto into inch bits. Heat olive oil in a small skillet. Add the prosciutto and cook until crispy. Stir into the pasta. Pour the pasta into a buttered 2-quart casserole dish.

In a small bowl, stir together the panko and smoked paprika, then stir in the butter, and finally, the bleu cheese. Sprinkle the crumbs evenly over the top of the pasta. Bake for 25-30 minutes, or until the dish looks bubbly and the top begins to brown.