TAGLIATELLE WITH PROSCIUTTO AND BUTTER
Steps:
- Bring large pot of water to boil over high heat
- In a large skillet, melt butter over medium-high heat until frothy and golden, about 1 minute. Add Prosciutto in one flat layer. Do in batches if necessary. Cook until crisp. Remove 1/2 to a paper towel lined plate. Leave remainder in the skillet and remove skillet from heat
- Season boiling water with salt. When salt dissolves, add tagliatelle and cook according to package directions for al dente, want it slightly under cooked because it will cook additionally when added back to skillet.
- Just before pasta is ready, return skillet to the heat and warm over medium. Do not drain the pasta but use slotted past fork or tongs and transfer the cooked pasta directly to skillet. Working QUICKLY, add 1/2 cup of cheese, and about 1/4 cup of the the pasta cooking water and stir vigorously to emulsify, while gently jostling the pan back and forth with the other hand at the same time, and cook just until sauce is silky, about 1 minute.
- Divide the pasta in shallow bowls, sprinkle with pepper, remaining prosciutto, SERVE IMMEDIATELY, along with more grated cheese.
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