Penne with Parmesan Cream and Prosciutto

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

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: