Pasta alla Panna (Italian Prosciutto, Parmesan and Cream)

This dish is a specialty of the Emilia-Romagna region and one of the oldest sauces from Italy, Alla Panna sauce dates back to times before the tomato was introduced to Europe from the new world. It compliments just about any type of pasta and can also be used with other meals. Cream based sauce with bacon or ham cooked together for a great tasting sauce, perfect with any short pasta such as Penne and Fusilli.

Pasta:
1 lb pasta (penne or fusilli)
4 Tbsp. sea salt

Sauce:
½ cup (1 stick) butter
2 cups (1 pt) heavy cream
1 tsp. pepper, freshly cracked
1 cup (3 oz) Prosciutto, pancetta or bacon, shredded
1 cup (3 oz) Parmigiano-Reggiano cheese, finely grated

In a medium-sized saucepan, melt the butter over medium-low heat and stir in the cream and pepper. Continue stirring 6-8 minutes, or until hot.

Stir in the cheese until thoroughly mixed and cook 3-5 minutes, or until thickened, stirring frequently. 

In a large pot of boiling salted water, cook the pasta until al dente (about 8 minutes). Add drained pasta to sauce and toss well until some of the sauce is absorbed by the pasta.

Garnish with fresh chopped herbs, if desired and serve.

Makes 4 servings.