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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, read more


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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