Ingredients

• 7oz - 200g Fresh fettuccine (or dried)
• 6 x thin slices of prosciutto
• 1 cup grated Parmigiano Reggiano cheese
• 3½oz - 100g Butter
• ½ tbsp chili flakes
• 2 garlic cloves
• 1 handful of fresh parsley leaves
• 1 whole lemon
• 2 tbsp olive oil
• Half cup dry white wine

CLICK HERE FOR: How to make fettuccine from scratch.

Steps

• Step 1

  Line a sheet pan with parchment paper. Lay the prosciutto slices nicely apart and flat on the pan. Place in preheated oven and bake for 7-10 min at 320°F – 160°C. (Do not overcook).

• Step 2

  Bring a large pot of water to the boil, add salt once it boils.

• Step 3

  Grate the Parmesan cheese finely and set aside.

• Step 4

  Chop the parsley coarsely and set aside.

• Step 5

  Add the fresh pasta to the boiling water.

• Step 6

  While the pasta is cooking, place a large frying pan on medium to low heat.  Add the olive oil along with chili and minced garlic.  Leave to sweat and as soon as it starts to brown a little on the edges, deglaze pan with the white wine, then add the squeeze of half a lemon.  Add the butter and mix until melted.

• Step 7

  The pasta should cook in 3-4 minutes if fresh (longer if dry), just taste it first as different thicknesses will take different times. It should be cooked al dente.
  Drain the pasta as you pick it up using utensils, straight out of the water and place directly into the pan over low heat. (it’s fine if some pasta water falls into the pan)  Spread the pasta out into the pan.

• Step 8

  Cover the surface of the pasta in the pan with all the grated cheese and chopped parsley.  Turn off heat and mix vigorously into the sauce using a wooden spoon or spatula  for one to two minutes. The sauce will become silky smooth as you mix it.  Add further pasta water in small doses if required. The liquid will emulsify into a creamy consistency. You don’t want a thick gluey sauce, the pasta will absorb a lot of the liquid, you still want some liquid left in your serving plate but not too much. Add more water if too thick.

• Step 9

  Serve on hot plates, add grated lemon zest (don’t miss this step) then break up the crispy prosciutto using your hands, and sprinkle over the top of the dish.  Serve immediately and Enjoy!