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"This is my second order for your oregano and
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- Penne with Parmigiano and Prosciutto
- (Penne con Parmigiano e Prosciutto)
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Ingredients:
2 and 1/4 cups heavy cream
1 and 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 oz)
1 lb Penne pasta
2 oz thinly sliced prosciutto, coarsely chopped
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- Directions:
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- Put oven rack in upper third of oven and preheat oven to 375° F.
Bring cream, 1 and 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 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 x 8 x 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. Serves 6.
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