. Difficulty: Easy
. Serves: 6 people
. Preparation time: 20 minutes
. Variety: Pasta
2tbs of olive oil
200g grated Grana Padano
9 thin slices of Prosciutto di San Daniele
250g unsalted butter
1 shallot finely chopped
100ml white wine
2tbs double cream
PreparationStart by separating 3 slices of Prosciutto di San Daniele into strips.
In a large pan melt a knob of butter, add the San Daniele strips and sauté for a couple of minutes.
Melt another knob of butter in a pan, add the shallots and sweat for 2-3 minutes with the peppercorns.
Then add the wine and reduce by three quarters, finally adding the cream and reducing for another 2 minutes.
Add the remaining butter and whisk.
Pour the pasta in boiling water and cook according to instructions.
Keeping some of the cooking water, add the pasta in to the sauce pot and start to mix adding the Grana Padano, cooked Prosciutto di San Daniele and butter sauce. Add some pasta water if the consistency is too dry.
Serve topped with the remaining slices of Prosciutto di San Daniele.