Spaghettini with prosciutto and cream

Yield: 4 servings

Measure Ingredient
6 ounces Prosciutto
1 pounds Dried spaghettini
3 cups Heavy cream
½ cup Italian parsley, chopped
½ teaspoon Fresh ground pepper
2 cups Grated Asiago cheese

1. Preheat the broiler. Cut the prosciutto into ½-inch ribbons.

2. Cook the pasta in a large pot of boiling, salted water until tender but still firm, 6-8 min. Drain well.

3. Meanwhile, in a large saucepan, bring the cream to a boil over medium-high heat. Boil the cream gently until it thickens, about 5 min. Add the parsley and pepper to the cream.

4. Toss the drained pasta with the cream sauce, prosciutto and 1 cup of the Asiago cheese. Spoon the pasta into a 15-inch gratin dish.

Sprinkle with the remaining cheese.

5. Place the gratin dish under the broiler and broil about 2 min, until the cheese is bubbly and lightly browned and the dish is hot.

The 5 in 10 Pasta and Noodle Cookbook 5 Ingredients in 10 Minutes or Less by Nancie McDermott

ISBN 0-688-13475-0

pg 126

Submitted By DIANE LAZARUS On 12-29-95

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