Penne with Parmesan Cream and Prosciutto |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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It takes only a few powerful ingredients like these to pull off amazingly full flavor. This rich, sophisticated pasta is guaranteed to keep the winter doldrums at bay. Ingredients:
2 1/4 cups heavy cream |
1 1/2 cups plus 2 tablespoons finely grated parmigiano-reggiano (3 ounces) |
1 pound penne |
2 ounces thinly sliced prosciutto, coarsely chopped |
Directions:
1. Put oven rack in upper third of oven and preheat oven to 375°F.
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.
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.
4. Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
5. Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.
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