Get your pasta water ready, place on high heat, bring to the boil and salt generously.

In a frying pan on medium heat, add 2 tbsp butter and a little olive.  Once melted, mix well and add the sage leaves.  Fry approx. 20 seconds each side, then flip.  They should be crispy when ready.  Remove from pan and set aside on a plate.

To the same pan, add the prosciutto slices and cook each side until crispy.  Do not burn, as the oils remaining in your pan, are important for flavour. Set prosciutto aside on a plate.

To the same pan, add 2 tbs butter and a finely sliced garlic clove.  Fry on gentle heat until garlic begins to brown.  Do not burn the butter, it should be nut brown.  Deglaze pan with Marsala wine.  Only flambé if safe, otherwise add it away from flame.  Add the grated zest of one lemon. Season with salt and pepper. Leave to reduce by half on very low heat.

Meanwhile, cook your pasta al dente.

Add 2 tbsp butter to your sauce and mix it well over low heat. (If your pasta isn’t cooked, turn off heat).  When your pasta is cooked, drain, and add directly to pan, mix well.  Add the grated Parmesan cheese, mix well.  Turn off heat, then add the crispy prosciutto, torn by hand and the crispy sage leaves.  Mix well and serve on warm plates.