MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tagliatelle w/Prosciutto & Butter
Categories: Five, Pasta, Pork, Cheese
Yield: 2 servings

6 tb Unsalted butter
2 oz Prosciutto; in bite-size
- pieces
Salt & black pepper
3/4 lb Tagliatelle; handmade fresh
- or store-bought
1/2 c Fine grated Parmigiano
- Reggiano; more to garnish

Bring a large pot of water to a boil over high heat.

In a large skillet, melt the butter over medium-high
heat until frothy and golden, about 1 minute. Add half
the prosciutto in one flat layer. Cook until crisp, 1 to
2 minutes, then transfer cooked prosciutto to a paper
towel-lined plate. Repeat with remaining prosciutto,
leaving it in the skillet, and remove skillet from heat.

Season the boiling water lightly with salt. When the
salt dissolves, add the tagliatelle and cook until
toothsome and slightly undercooked, 2 to 4 minutes or

according to package instructions.

Just before your pasta is ready, return the skillet to
the heat and warm over medium. Do not drain the pasta,
but use a slotted pasta fork or tongs and transfer the
cooked pasta directly to the skillet. Working quickly,
add ┬╜ cup Parmigiano-Reggiano and about ┬╝ cup of the
pasta cooking water and swirl vigorously to emulsify,
jostling the pan at the same time, and cook just until
sauce is silky, about 1 minute.

Divide the pasta among shallow bowls, sprinkle with
pepper and remaining prosciutto and serve immediately,
along with more Parmigiano-Reggiano if desired.

Recipe from: Evan Funke

Adapted by: Alexa Weibel

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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