Tagliatelle with Prosciutto and Butter

1. Boil Water for Pasta

Start by bringing a large pot of water to a rolling boil for the tagliatelle pasta. Ensure the pot contains enough water for the pasta to move freely.

2. Crisp the Prosciutto

While the water is heating, melt half the unsalted butter in a large skillet over medium-high heat. Add half of the torn prosciutto pieces to the skillet and cook for about a minute until they start to crisp up. Transfer the crisped prosciutto to a plate and repeat with the remaining butter and prosciutto, then set aside.

3. Cook the Tagliatelle

Salt the boiling water and add the tagliatelle pasta. Stir gently to prevent sticking and cook for about 2-4 minutes until al dente. Reserve about a quarter cup of the pasta water before draining the pasta.

4. Combine Pasta and Sauce

Add the drained tagliatelle to the skillet with the butter from crisping the prosciutto. Stir in the Parmigiano-Reggiano cheese and the reserved pasta water over medium heat. Toss everything together until the sauce lightly coats each strand of pasta.

5. Serve the Dish

Divide the pasta between two shallow bowls. Sprinkle with freshly ground black pepper and scatter the crispy prosciutto on top. Optionally, add extra Parmigiano-Reggiano cheese if desired.