This is one of my favorite recipes. It's super easy, fast, and goes with almost any pasta shape you have on hand. We usually use fresh fettuccine and it is heavenly. You can increase the amount of prosciutto to make it a "meatier" dish. I've adapted this version from Marcella Hazan.
Put a large pot of water on to boil and add salt when it does.
In the meantime, cut the prosciutto into narrow strips and put it in a saucepan with the butter on medium heat and cook it, stirring it occasionally until it is browned.
Add the heavy cream and cook, stirring frequently, until thickened. This does not take long, so by this point your pasta should be almost done.
Toss the sauce with the cooked and drained pasta, saving some pasta water in case you need to add it to the mix. Add the grated parmigiano reggiano and toss again to combine. Serve right away with more grated cheese on top.
Buon Appetito!
4 servings