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Penne with Parmesan Cream and Prosciutto

I'm a sucker for food magazines. If I see a drool-worthy dish on the cover, then I know that magazine's going home with me. This month's Gourmet lured me in with their tempting holiday cookies, but held my attention long enough to discover their tasty everyday dish of Penne with Parmesan Cream and Prosciutto. With only four ingredients, it's a recipe that's definitely going to become one of my go-to in a pinch staples.

To start things off here at YumSugar, I thought I'd share this yummy delight with you. All you'll need is heavy cream, finely grated parmesan, penne and little bit of prosciutto. To view the recipe,

Penne with Parmesan Cream and Prosciutto
From Maggie Ruggiero in Gourmet magazine

2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 oz)
1 lb penne
2 oz thinly sliced prosciutto, coarsely chopped

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 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 15 minutes.

Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.

Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.

As you can see, it's a simple recipe that even the most amateur chef can master. Try replacing prosciutto with bacon, asparagus or your favorite ingredient then share how your attempt goes!

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Join The Conversation
beachjewel beachjewel 9 years
This was easy to make. The "alfredo"-ish sauce tastes a lot like the olive garden alfredo, just way way way lighter. Don't be afraid of the heavy cream, it is your friend! I didn't use the prosciutto b/c it had been in the fridge for 7 days by the time I got around to trying this out. I substituted thin sliced cutlets sauteed almost done with salt, pepper and garlic powder. Just dumped them in cut up in little pieces and cooked it off like the directions state. Delish!
Food Food 9 years
great idea misschrissy, sauteed mushrooms sounds like a brilliant addition. I keep thinking that adding something green (like broccoli or asparagus) would make me feel better about eating it.
misschrissy misschrissy 9 years
okay, i read this recipe on here at about...ohhh lets say, 10 in the morning....and by 1030 i was at the grocery store. i LOVE cooking, but to be honest, I'm not too good at it...and i hear it every day from my boyfriend. So i tackled this little project and it was PERFECT...added some garlic and butter sauteed mushrooms.......mmmmmm try it out everyone, and double the ingredients because it's even better the next day! and oh....grate your own cheese. its succcch a surprise how much more flavorful and creamy it is! enjoyyyyy! xo
flutterpie flutterpie 9 years
i think you get clogged arteries if you eat it daily, everything is good in moderation i know he thinks you're fine and stuff but does he know how to wind you up?
ccsugar ccsugar 9 years
2 1/4 CUPS OF HEAVY CREAM!?!?!?!?!! I'll stick with my unclogged arteries, thankyouverymuch
cravinsugar cravinsugar 9 years
Thanks yum! I'm all in.
Food Food 9 years
hi cravinsugar - Parmigiano-Reggiano is actually the only "real" parmesan cheese. The term parmesan now refers to a lot of other similar cheeses (kind of like how kleenex can be used interchangeably for any tissue). You should be able to find it pretty easily, (the costco near my house carries it) and will be able to tell if it's the real deal by the words Parmigiano-Reggiano on the rind. no other parmesan will be printed with those exact words. if you can't find it, any other type of parmesan will work just fine. You could even substitute with Asiago or Romano cheeses.
cravinsugar cravinsugar 9 years
Is this cheese different than if I grate parmasean myself? I treid to make a parmeasean cream sauce before with fresh grated parmasean as I didn't see parmeasan reggiano and all it did was curdle....but my boyf ate it anyway and said he liked and went for seconds...*isn't he a sweetie*, anywas, help so I can wow him next time! I'm all in.
JK-Boogie JK-Boogie 9 years
LOL @ fitnessgirl
GiggleSugar GiggleSugar 9 years
I love simple dishes with rich, quality ingredients. I can't wait to try this...
rubialala rubialala 9 years
OMG, yum!
nycgirl nycgirl 9 years
This is like a Paula Deen recipe without more butter. So do YumSugar and FitSugar have an intense rivalry or anything?
DStirk DStirk 9 years
yummmmmy! i think YUM and i are going to get along just fine.
JessNess JessNess 9 years
I cant wait to try this!!!!!
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