Linguine with Ham
I’ll be honest and say this was probably my simplest and most successful dish to date. Folks really get a bang out of this meal and it’s so easy you could probably do it blindfolded. The one drawback (depending on your point of view): Coronary inducing amounts of butter (relatively speaking).
The only complaint I’ve had about this dish is that it’s too salty. I’m OK with the saltiness myself but I imagine you can replace the prosciutto with a milder cured meat if you like. Inspired by Tagliatelle with Ham from Just 4 Things
Posted by Steve on 05/30 at 08:09 AM
Cook your pasta. While the pasta is cooking, melt the butter in a skillet.
Cook the prosciutto in the butter.
Drain the pasta and put it in the skillet with the butter and prosciutto mixture. Add the parmesan cheese. Toss to coat.
