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