Penne with Parmesan Cream and Prosciutto

Penne with Parmesan Cream and Prosciutto
Photo by Romulo Yanes


  • 1 pound penne
  • 26 tablespoons finely grated Parmigiano-Reggiano
  • 2 ounces thinly sliced prosciutto
  • 2 ¼ cups heavy 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 salte...

View full recipe at Epicurious


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