1 pound uncooked penne pasta
1 cup diced prosciutto
3 tablespoons olive oil
½ cup unsalted butter
1 cup heavy cream
4½ cups grated Parmesan cheese
½ cup diced fontina cheese
½ cup diced fresh mozzarella
Freshly grated black pepper

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1. Bring a large pot of lightly salted water to a boil. Cook the pasta until
al dente, approximately 8 to 10 minutes. Drain and keep warm.

2. Meanwhile, in a sauté pan over low heat, sauté the prosciutto in the olive oil for about 3 minutes, or until prosciutto is wilted.

3. Preheat the broiler. In a sauté pan over medium heat, melt the butter. Add the prosciutto, heavy cream, 3½ cups of the Parmesan cheese, the fontina, mozzarella, and a pinch of pepper. Bring the sauce to a light boil, add the pasta, toss, and transfer the pasta to a shallow baking dish.

4. Sprinkle the remaining 1 cup of Parmesan cheese on top of the pasta and broil for 5 to 6 minutes, or until golden brown.

Serves 6