We had this one night when we had a guest over for dinner. Despite the implied creaminess in the title it was relatively light. But lots of prosciutto because you’ll want to snack on the thin tasty pieces as you shred it for the pasta.
2 1/4 cups heavy cream
1 1/2 cups plus 2 tablespoons finely grated Parmigiano-Reggiano (3 ounces)
3/4 tsp black pepper
3/4 tsp salt
1 pound penne
2 ounces 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