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Recipe from: Angela's Italian Organic Oregano
2 ¼ cups heavy cream
1 and ½ cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
1 pound Penne pasta
2 ounces thinly sliced prosciutto, coarsely chopped
Put oven rack in upper third of oven and preheat oven to 375°F. Bring cream, 1 and ½ cups cheese, ¾ teaspoon black pepper, and ¾ teaspoon salt just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat. Cook the 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 for 15 minutes. Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons of cheese. Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.