Penne with Parmesan Cream
Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Recipe courtesy of: Gourmet, December 2006 with amendments by Michael Ocean
Rating: 5 stars
Cost: less than $20
Ingredients
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
Rosemary stalks
Black pepper and salt
Penne with Parmesan Cream
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 (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.
Serve with rosemary stalks, brushing penne along the stalks as you eat to flavor the sauce.