Prosciutto And Cream
|Dried pasta||1 Pound (500 Grams)|
|Butter||2 Ounce (60 Grams)|
|Prosciutto slices||7 Ounce, cut into 1/2 inch wide strips (200 Grams)|
|Onion||1⁄2 Small, finely chopped|
|Dry white wine||4 Tablespoon|
|Double cream||4 Fluid Ounce (125 Milliliter)|
|Black pepper||To Taste|
|Freshly grated parmesan||4 Tablespoon (Plus Additional To Serve)|
Cook pasta in a large pot of boiling, salted water, until firm to the bite.
While pasta is cooking, melt butter in a large frying pan over medium-low heat.
Add prosciutto strips and onion and cook, stirring frequently, until onion is soft, 4-5 minutes.
Add wine and raise heat to medium-high.
Simmer until just evaporated.
Add cream and cook until just thickened, 1 minute.
Remove from heat and add salt and pepper to taste.
Drain pasta, reserving 1/2 cup pasta water.
Add pasta with parmesan to the hot sauce.
Toss well to coat, adding reserved water as needed.
Serve immediately with additional parmesan.