Penne with Parmesan Cream and Prosciutto

By Tufgrlz

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

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.