Taste explosion.
Ingredients
- 110g unsalted butter
- 280g cherry tomatoes, halved
- 6 slices prosciutto, sliced slightly thicker than paper thin
- 450g fettuccine
- About 120g freshly grated Parmesan cheese
Instructions
- Bring a large pot of water to the boil. For 4 litres of water, add 1 level tablespoon table salt. Salting the water adequately is imperative as this flavours the pasta.
- Slice the prosciutto crosswise into strips about 1cm wide. Spread out the strips if they are sticking together.
- Heat half the butter in a medium sized frying pan. Add the tomatoes and allow to soften for a few minutes.
- Add the prosciutto and cook for another couple of minutes.
- Add the pasta to the boiling water and cook until al dente. Drain, reserving the pasta water and return the pasta to the pot.
- Add the remaining butter and toss with the pasta. Pour the prosciutto and tomato mixture into the pot, add half of the grated parmesan and toss all together, adding a good dash of pasta water to loosen the sauce.
- Taste and add extra parmesan to heighten the flavour. Serve immediately sprinkled with extra parmesan.
- Serves 4
Recipe courtesy of Lynda Booth’s Dublin Cookery School
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