Wow, this was much better than I anticipated and was really delightful! Highly recommend this one.
The recipe is from the Williams Sonoma pasta cookbook.
1 lb Penne
1 tsp olive oil
1/4 lb thinly sliced prosciutto
1/2 cup butter, unsalted
1 large sweet onion, thinly sliced (Vidalia)
1/2 cup chicken stock/broth
Zest of 1 lemon
Pinch of freshly grated nutmeg
Fresh ground black pepper
Handful, chopped, parsley
5 sage leaves, chopped
Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta, and cook until al dente, 10-12 minutes.
Meanwhile, trim the prosciutto of excess fat and cut the slices into narrow strips. Heat the olive oil to high is a saute pan, add the prosciutto and toss, saute for about 2 minutes. Set aside.
In the same pan, over medium-low heat, melt the butter. Add the onion and saute until soft, about 4 minutes. Add the stock and simmer for about 1 minute, maybe 2. Allow to reduce. Toss in sage, stir to combine.
Drain the pasta well and place in a large, shallow, warmed bowl. Add the prosciutto, lemon zest, nutmeg, pepper to taste, parsley. Pour on the stock/onion mixture and toss well. Add about 3 TB of the cheese and toss again. Garnish with some more parsley and pass remaining cheese at the table.
Serves 4 as a main-course or 6 first-course servings.
The famous sweet salt-cured ham from the Parma region, prosciutto di parma, is now widely available outside of Italy. Other hams can be salty by comparison and less subtle in flavor. When the clerk slices prosciutto for you, make sure it is very thin and the pieces are separated by paper or plastic so that they do not stick together and tear.