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Get Started - 100% free to try - join in 30 seconds1 pound dried ziti or other tubular pasta
10 ounces Gruyère cheese, grated through the large holes of a box grater (about 4 1/4 cups)
1 quart heavy cream (4 cups)
Pinch of freshly grated nutmeg
3 ounces thinly sliced prosciutto, cut widthwise into 1/2-inch-thick ribbons
1 cup dry breadcrumbs
2 tablespoons unsalted butter, softened
1 medium clove garlic, minced
1 tablespoon finely chopped fresh thyme leaves
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