Fettuccine in a delicate sauce of butter with sage and prosciutto.
Ingredients
1lb Fettuccine, dried or fresh
1 1/2 Sticks butter cut into small pieces
1/4lb Prosciutto cut width-wise into small slices
12 Fresh sage leaves
Method
Bring a pot of salted water to a boil.
In a small skillet combine prosciutto and butter and heat over medium until butter begins to foam and then turn golden.
Add sage, cook additional minute, and remove from heat.
Cook pasta in salted water until al dente, reserve 1/2 cup of pasta water and drain.
In a large bowl combine pasta, butter sauce, and reserved pasta water, toss to coat and serve.
