By: Author Kelly
Posted on - Last updated:
Categories Dinner, Mediterranean, Pasta, Recipes
Recipe Print
Baked penne with prosciutto, parmesan and cream, just four ingredients. Super easy and delicious for a weeknight dinner or comforting Sunday supper.
We did it. We successfully dropped our youngest off at college. My Emily, my baby, my Picky Eater. Hold on a sec, need to wipe the tears off my keyboard. Just kidding. It's been a week and a half since we dropped her off and most of my tears and sniffles happened leading up to moving day.
I was remarkably fine the day we moved her in. It was a really nice day and her sister's 21st birthday and since they are at the same university, we got to all go out and celebrate at dinner before my husband and I headed home.
We are official empty nesters I guess. Well, we still have Buddy, our 15 year old lab. Just the three of us. Kinda weird, will take some getting used to. I miss my girls but am so proud of them and they are happy and all thriving. That's what matters.
Leading up to moving day, it was so hectic around here. Running around shopping and last minute errands and I also started back to work, substitute teaching at the high school. I asked Picky Eater if she wanted any special meals before she left and she asked fora few. The first thing she wanted was "pasta with that ham stuff I like", also known as Penne with Prosciutto and Cream.
Several months ago, Always Hungry called from New York. She was having a dinner party in her new apartment with friends and she was makingthe main dish and dessert. I wasn't home and she got Meathead who suggested mom's penne and prosciutto dish. Always Hungry said perfect, and Meathead gave her the recipe out of my messy drawer. She said it was a huge hit.
It is ridiculously simple, a baked dish with pasta, parmesan, cream and prosciutto. Picky Eater and Meathead absolutely love this pasta. I am not a fan of gloppy alfredo sauces. This dish is surprisingly light, if that's the right term to use. Really flavorful and comforting.
Use really good ingredients, likeParmigiana-Reggiano. Volpi is here in St. Louis, on the Hill. I get their prosciutto which you canfind in any of our grocery stores. Really good stuff.
I'm glad I made this for her before she left for college. It warmed my heart to sit at the table, just the three of us, enjoying one of her favorite dinners. They grow up fast! Kelly??
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UPDATED: Originally posted in August, 2015, when I first started this blog. Recently updated in October, 2019, just sprucing things up a bit. No changes to original recipe.
Penne with Prosciutto and Cream
Baked penne with prosciutto, parmesan and cream, just four ingredients.
4.84 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 servings
Calories: 748kcal
Author: Kelly
Ingredients
- 2¼ cups heavy cream
- 1½ cups plus 2 tablespoons finely grated parmesan ~ use the good stuff, Parmigiano-Reggiano
- 1 pound penne
- 3 ounces thinly sliced prosciutto, coarsely chopped ~ I like Volpi brand
Instructions
Put oven rack in upper third of oven and preheat to 375º
In a medium heavy saucepan, put heavy cream, 1½ cups grated parmesan and ¾ teaspoon salt and ¾ teaspoon fresh, cracked pepper. Stir over moderate heat to just a boil and then remove from heat.
Cook pasta in salted water until al dente and drain. Return pasta to pot and stir in parmesan cream and prosciutto. Transfer to a 2-quart shallow baking dish, not glass.
Bake 15 minutes. Stir pasta to coat evenly and sprinkle remaining 2 tablespoons of parmesan on top.
Turn on broiler. Broil 4 - 5 inches from heat until lightly browned and top is crispy, about 2 - 4 minutes.
Recipe Notes
This dish feels surprisingly light for an alfredo. I think it's due to baking it.
Nutrition
Calories: 748kcal Carbohydrates: 62g Protein: 22g Fat: 46g Saturated Fat: 26g Polyunsaturated Fat: 3g Monounsaturated Fat: 12g Trans Fat: 1g Cholesterol: 132mg Sodium: 560mg Potassium: 327mg Fiber: 2g Sugar: 5g Vitamin A: 1533IU Vitamin C: 1mg Calcium: 296mg Iron: 1mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
- Adapted fromGourmet Magazine,December 2006
