Cook penne pasta according to package instructions. Drain.
While the pasta cooks, prepare the sauce:
Melt butter in a saucepan over medium heat. Add prosciutto and cook for about 3-4 minutes, stirring a couple of times. The prosciutto should be browned all over and slightly crispy.
Add the heavy cream to the saucepan and cook over low heat, stirring frequently, until thickened and reduced by at least one-third (about 3-4 more minutes).
Toss the cream sauce with the cooked penne, stir in grated cheese, and serve immediately. Garnish with fresh chopped parsley or basil and extra cheese, if desired.
Notes
This recipe yields 2 very large servings, or 4 smaller servings. If you're cooking for a big family, I suggest doubling the recipe.Recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan