Tagliatelle al Prosciutto

An easy recipe whose success rests on the luxury of superb ingredients. When I lived in Bologna, eggy tagliatelle, nutty parmigiano, sweet butter, and sublime prosciutto were available in every pastificio and salumeria. The combined flavors are classic. One hint: Before boiling the tagliatelle make sure they are separated from one another. This will make them cook evenly, and they will be easier to sauce.

Use the best prosciutto available.