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Tagliotelle (or fettucine) in a wonderful, simple presentation. They key is to be able to buy prosciutto crudo in slabs about one-eighth inch thick.

for the sauce:

• six ounces prosciutto crudo
• three tablespoons unsalted butter
• one clove of garlic, peeled and finely chopped
• one tablespoon onion, chopped
• salt and freshly ground pepper
• one quarter cup white wine
• one quarter cup freshly grated parmesan

for the pasta:

• one pound freshly made tagliatelle (see how to make fresh egg pasta). Or fettucine

Cut the fat from the prosciutto, finely chop it as best one can, and set aside. Take the remaining (non-fat) prosciutto slab and cut it into quarter-inch cubes.

Put the butter and the prosciutto fat in a saute pan over medium heat. Let it melt and combine and get hot. Add the onion and garlic and cook for one minute; add the prosciutto cubes and cook for two minutes. Add the wine  and cook until the alcohol is dissipated, about three minutes.

Get five quarts of water to a boil.  Add two tablespoons of salt. Add the pasta. Cook until short of al dente. Reserve one cup of the pasta liquid. Then drain, letting the pasta remain moist.

Re-heat the sauce; add the tagliolini to the sauce. Stir. Add reserved pasta liquid as necessary to keep the pasta moist. Add the parmesan. Stir and mix thoroughly.  Cook for one minute more. Taste for salt and pepper. Then serve.

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