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  1. Penne with Parmesan and Prosciutto

  2. Serves 6. 2 1/4 cups heavy cream

  3. 1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 oz)

  4. 1 lb penne pasta

  5. 2 oz thinly sliced prosciutto, coarsely chopped

  6. Put oven rack in upper third of oven and preheat oven to 375 F.

  7. 1 and 1/2 cups cheese,

  8. 3/4 teaspoon black pepper, and 3/4 teaspoon salt just to a boil in a small heavy saucepan over

  9. moderate heat, stirring occasionally. Remove from heat. Cook the

  10. 6 to 8 quart pot of boiling salted water, until 'al

  11. dente', then drain in a colander. Return pasta to pot, then stir

  12. in parmesan cream and prosciutto, tossing to coat. Transfer mixture

  13. 2 quart shallow flameproof gratin or baking dish

  14. 11 by

  15. 8 by 2 inches; not glass

  16. 15 minutes. Stir pasta well

  17. to coat evenly with sauce, then sprinkle with remaining 2 tablespoons

  18. 4 to 5 inches from heat

  19. 2 to 4 minutes.

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