Penne with Parmesan Cream and Prosciutto

By c_kiuchi

Ingredients

• 2 1/4 cups heavy cream
• 1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 oz)
• 1 lb penne
• 2 oz thinly sliced prosciutto, coarsely chopped

Details

Servings 6

Preparation

Step 1

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