Penne with Parmesan Cream and Prosciutto
A luxurious pasta dish featuring penne tossed in a rich Parmigiano-Reggiano cream sauce and topped with prosciutto, then baked until golden brown.
Ingredients
- •2¼ cups heavy cream
- •1⅝ cups Parmigiano-Reggiano
- •1 pound penne
- •2 ounces prosciutto
- •coarsely chopped
Cooking Instructions
- 1.
Put oven rack in upper third of oven and preheat oven to 375°F.
10 min
- 2.
Bring cream, 1 1/2 cups cheese, 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat.
8 min
- 3.
Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander. Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat. Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes.
25 min
- 4.
Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
2 min
- 5.
Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.
3 min
