2000s Recipes + Menus
Penne with Parmesan Cream and Prosciutto
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
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Put oven rack in upper third of oven and preheat oven to 375°F.
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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.
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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.
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Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
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Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.
- Keywords
- maggie ruggiero,
- italian,
- pasta,
- dairy,
- winter
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