• 6 Ounces of Prosciutto de Parma;
• 8 Tablespoons of unsalted butter;
• 1 Tablespoon extra virgin olive oil;
• 1 Small yellow onion finely chopped;
• Salt & pepper;
• 1 Cup of a dry white wine;
• 1 Pound of parpadelle or tagliatelle pasta; and
• Shredded Parmigiano cheese.

 Cut Prosciutto into small strips, but separate lean strips from fatty strips;

Place butter, olive oil & fatty strips of Prosciutto in a skillet over a low heat & when the butter is completely melted & the mixture starts sizzling, add the onion & lightly sauté for 5 minutes. Add lean strips of the Prosciutto and sauté for an additional 2 minutes.

Add wine to skillet and let wine evaporate for 2 minutes.

 Cook 1 pound of either the pappardelle or tagliatelle pasta in water.

 Place pasta on a serving dish and pour sauce over the pasta. Serve immediately with abundant Parmigiano cheese over each serving with black pepper to taste.

 Serves 4-6.