1 ? cup heavy cream
3 ounces parmesan, freshly grated (about one cup)
salt and pepper to taste
8 ounces ziti
2 tablespoons unsalted butter, cut into small pieces
Heat oven to 500. Bring a large pot of salted water to a boil.
In a large bowl, combine the ream with all but 2 tablespoons of the cheese, ? teaspoon salt, and white pepper to taste.
Cook ziti to slightly toothier than al dente, about two minutes less than package directions. Drain well and add pasta to the cream mixture.
Divide pasta among four individual gratin dishes. Sprinkle with remaining cheese and dot with butter.
Bake until the edge begins to brown, about 10 minutes. Do not overbake. Let stand about 5 minutes before serving.