Shelly's Recipe

BAKED RIGATONI WITH PROSCIUTTO

Category: Pasta - Baked

2 cups milk
3 tbsp butter
1/2 cup flour
Salt
1 lb rigatoni, cooked al dente
1/4 - 1/2 cup parmesan cheese, grated
Pepper
2 egg yolks, room temperature
8 oz prosciutto, sliced slightly thicker than usual and cut into 1 inch long ribbons, about 1/4 inch thick

Preheat oven to 400. Prepare bechamel sauce by warming milk in a saucepan but do not boil. In another saucepan, melt butter, sprinkle with the flour and whisk well. Slowly pour the warm milk into the butter-flour mixture, stirring well to incorporate. Cook over medium heat until sauce is thickened, 4-6 minutes.

Meanwhile, bring pot of water to a boil, add the salt and pasta. When the béchamel is thick enough, add the nutmeg and parmesan cheese and mix well. Season, to taste, with salt and pepper and remove from heat. Mix the egg yolks and prosciutto in the béchamel sauce.

Cook pasta al dente, drain well and toss with sauce. Pour the mixture in a casserole dish. Sprinkle with extra parmesan cheese and bake for 10 minutes. Serve browned and bubbling.