Baked Pasta With Cream And Parmigiano Reggiano - cooking recipe

Ingredients

1 1/4 cups heavy cream
3 ounces parmigiano-reggiano cheese, freshly grated (1 generous cup)
kosher salt
fresh ground white pepper
8 ounces dried ziti pasta
2 tablespoons unsalted butter, cut into small pieces

Preparation

Heat the oven to 500\u00b0F In a large pot, bring 3 quarts of water to a boil. In a large bowl, combine the cream with all but 2 Tbs. of the cheese, 1/4 teaspoons salt, and white pepper to taste.
When the water is boiling, salt it generously and add the ziti. Undercook the pasta slightly so that it's a bit toothier than al dente, 1 to 2 minutes less than the package directions. Drain well.
Add the pasta to the cream mixture. Divide among four individual shallow ceramic gratin dishes (6 to 8 inches wide). Sprinkle with the remaining cheese and dot with the butter.
Bake until the pasta is bubbly and hot and the edges begin to brown, about 10 minutes. Don't overbake or the sauce may separate. Let rest for 3 to 5 minutes before serving.