Penne with Parmesan Cream and Prosciutto: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves 6 (main course) or 8 (side dish)

Active time:15 min
Start to finish:40 min

December 2006

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.

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

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.