This looks fast and easy- great for a weeknight when temps are in the teens! :)
1 oz. prosciutto, sliced 1/8 inch thick
1 Tbsp. unsalted butter
Kosher salt
About 3 ounces dried pasta, preferably egg tagliatelle
Freshly grated Parmigiano-Reggiano
Fill a deep pot with water for the pasta. Salt the water well. Place over high heat, and bring to a boil.
Cut the prosciutto into narrow strips – about ¼ to ½ inch wide – and then cut the strips into short segments, each about 1 inch long. Warm the butter in a 10-inch skillet over medium heat. When the butter has melted, add the prosciutto, and season with a tiny pinch of kosher salt. Cook until the prosciutto has lost its raw color, but not long enough for it to brown, about 1 to 2 minutes. Remove from the heat.
When the water boils, cook the pasta until it is al dente. Drain it – but not too thoroughly; you want the noodles to still be coated with some moisture – and turn it into the skillet with the prosciutto. Toss. Grate a little Parmigiano-Reggiano on top, and toss again. Serve immediately, with more Parmigiano-Reggiano to taste.
Yield: 1 serving
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