Penne with Prosciutto and Cream
Baked penne with prosciutto, parmesan and cream, just four ingredients.
- 2¼ cups heavy cream
- 1½ cups plus 2 tablespoons finely grated parmesan ~ use the good stuff, Parmigiano-Reggiano
- 1 pound penne
- 3 ounces thinly sliced prosciutto, coarsely chopped ~ I like Volpi brand
Put oven rack in upper third of oven and preheat to 375º
In a medium heavy saucepan, put heavy cream, 1½ cups grated parmesan and ¾ teaspoon salt and ¾ teaspoon fresh, cracked pepper. Stir over moderate heat to just a boil and then remove from heat.
Cook pasta in salted water until al dente and drain. Return pasta to pot and stir in parmesan cream and prosciutto. Transfer to a 2-quart shallow baking dish, not glass.
Bake 15 minutes. Stir pasta to coat evenly and sprinkle remaining 2 tablespoons of parmesan on top.
Turn on broiler. Broil 4 - 5 inches from heat until lightly browned and top is crispy, about 2 - 4 minutes.