Recipe Archives->Pasta->Penne Prosciutto

Penne with Parmesan and Prosciutto
Serves 6.
                                                                                
2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 oz)
1 lb penne pasta
2 oz thinly sliced prosciutto, coarsely chopped

Put oven rack in upper third of oven and preheat oven to 375 F.
Bring cream, 1 and 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.  Cook the
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 for 15 minutes.  Stir pasta well
to coat evenly with sauce, then sprinkle with remaining 2 tablespoons
of cheese.  Turn on broiler and broil pasta 4 to 5 inches from heat
until top is lightly browned, 2 to 4 minutes.

Printable version: penne-prosciutto.txt.