Penne with Parmesan Cream and Prosciutto

Ingredients

• 2.3 cups heavy cream 
• 1.5 cups parmigiano-reggiano finely grated (3 ounces)
• 1 pound penne pasta 
• 2 ounces pancetta thinly sliced coarsely chopped

Equipment

• sauce pan
• oven
• pot
• baking pan
• broiler
• colander

Directions

1. Put oven rack in upper third of oven and preheat oven to 375°F.
2. 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.
3. Remove from heat.
4. 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.
5. 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.
6. Stir pasta well to coat evenly with sauce, then sprinkle with remaining 2 tablespoons cheese.
7. Turn on broiler and broil pasta 4 to 5 inches from heat until top is lightly browned, 2 to 4 minutes.