Tagliatelle with Prosciutto and Parmesan

From the kitchen of Martin James, Copenhagen, Denmark

I made tonight what is the most simple, non-time consuming recipe as in the title. This has just the best ingredients so I hope you will try it...especially when you come home from a hard day's work and cannot be bothered, particularly with a long drawn out preparation process.

115g (4 ounces) prosciutto
450g (1 pound) tagliatelle
6 to 7 tablespoons butter
1/2 cup freshly grated Parmesan cheese
Salt and ground black pepper to taste
A few fresh sage leaves, to garnish

Cut the prosciutto into strips the same width as tagliatelle. Cook the pasta in plenty of salted boiling water according to instructions on packet.

Meanwhile, melt the butter gently in a saucepan, stir in the prosciutto strips and heat through over gentle heat, being careful not to fry it.

Drain tagliatelle through a colander and simply pile onto a warmed serving dish.

Sprinkle over all the Parmesan cheese and pour over the buttery prosciutto. Season well with black pepper and garnish with sage leaves.

NOTE: Traditionally, the Italian way is to cook your pasta until "al dente," meaning just firm to the bite and NOT overdone, my friends. Otherwise pasta tends to go a bit gooey and sticky!

Serve this with a nice crispy white wine such as a good quality Pino Grigio. I like to serve a very simple green salad with a fresh vinaigrette, not forgetting the garlic bread to accompany the pasta of course!