Penne with Parmesan Cream and Prosciutto Recipe

  • 2 1/4 cups heavy cream
  • 1 1/2 cups finely grated Parmigiano-Reggiano
  • 1 pound penne
  • 2 ounces thinly sliced prosciutto, coarsely chopped
  • 2 tablespoons finely grated Parmigiano-Reggiano
  1. Put oven rack in upper third of oven and preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
  5. Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.