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Penne Prosciutto

Make Penne Prosciutto at home with Heavy Cream and Plus Finely Grated Parmigiano Reggiano. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 1/4 cup
• 1 1/2 cup

Method (preview)

1. 1

   Put oven rack in upper third of oven and preheat oven to 375 F.

2. 2

   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.

3. 3

   Remove from heat.

4. 4

   Cook the pasta in a 6 to 8 quart pot of boiling salted water, until 'al dente', then drain in a colander.

5. 5

   Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat.

6. 6

   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.

7. 7

   Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons of cheese.

8. 8

   Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.