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Ingredients
- 2 packages De Cecco Egg Fettuccine no. 103 (slow dried)
- 2-3 packages Cittero Prosciutto Di Parma
- 2 medium shallots, finely diced
- 2 tablespoons olive oil, plus more as needed
- Kosher salt, to taste
- Freshly grated Pecorino Romano cheese, to taste
- Italian parsley, roughly chopped, for garnish
Instructions
- Separate prosciutto fat and meat into two separate bowls. Any bit that has any fat on it should be placed in the fat bowl. Tear the meat into bite sized pieces and reserve for later.
- Add oil to a large skillet over medium heat. To the hot pan, add the shallots and cook, stirring often, until they are softened and translucent, about 4 minutes. Add the prosciutto fat and cook, stirring occasionally, until the fat is rendered and any meat is slightly crispy, about 2 minutes. Remove from the heat.
- Bring a large pot of water to boil over high heat and season generously with salt.
- Add the pasta and cook, stirring often, until almost al dente, about 1 minute less than package directions. Return the prosciutto and shallot pan to low heat. Add 1-2 ladles of pasta water to the shallot pan. Using tongs, remove the pasta directly from the water to the pan and toss a well to coat, finishing the pasta in the prosciutto mixture. Dived the pasta among plates or serving bowls and garnish with the torn prosciutto meat, pecorino cheese and parsley.