Penne with Prosciutto and Parmesan

Matt protested (just in case his doctor was eavesdropping), but this incredibly simple and mighty tasty dish from the December issue of Gourmet still made it to the table.

Because it calls for prosciutto, and that's not really an option of me, I split the recipe in half, and used vegetarian bacon for mine.

That left a problem: we didn't have appropriately-sized baking dishes for the two, smaller amounts, so I improvised. That meant neither one developed the golden crunchy cheese layer.

But it was still pretty darn good. There's nothing spectacular about it; rather, it's like high-end comfort food.

Really, really, tasty comfort food...




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Tagged with: Food & Drink + Pasta + Cheese + Prosciutto