1½cupsplus 2 tablespoons finely grated parmesan~ use the good stuff, Parmigiano-Reggiano
1poundpenne
3ouncesthinly sliced prosciutto, coarsely chopped~ I like Volpi brand
Instructions
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.
Notes
This dish feels surprisingly light for an alfredo. I think it's due to baking it.