Penne With Parmesan Cream And Prosciutto
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
39
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2.25 cups
Heavy Cream450 g
PenneDirections:
1
Put oven rack in upper third of oven and preheat oven to 375°F
2
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
3
Remove from heat
4
Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander
5
Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat
6
Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes
7
Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese
8
Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes
9
Put oven rack in upper third of oven and preheat oven to 375°F
10
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
11
Remove from heat
12
Cook pasta in a 6- to 8-quart pot of boiling salted water, until al dente, then drain in a colander
13
Return pasta to pot, then stir in parmesan cream and prosciutto, tossing to coat
14
Transfer mixture to a 2-quart shallow flameproof gratin or baking dish (about 11 by 8 by 2 inches; not glass) and bake 15 minutes
15
Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese
16
Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes