Penne with Prosciutto

A great, no fuss pasta sauce with minimal preparation, but full of wonderful flavours. It's hard to believe that such few ingredients can make such a good tasting sauce. This recipe comes from "Living and Eating" by Annie Bell and John Pawson.

Ingredients
Serves 4
350g pasta penne
50g unsalted butter
125g prosciutto, sliced into thin strips
150g creme fraiche
salt and pepper
100g Parmesan cheese freshly grated, plus extra for serving


Method
Bring a large pan of salted boiling water to the boil. Add the penne, give it a stir and cook until tender. Meanwhile melt the butter in pan over a medium heat. Separating the pieces of prosciutto, add them to the pan and cook until they colour and begin to crisp. Add the creme fraiche and some seasoning and simmer for a few minutes until the butter and cream emulsify.


Drain the pasta without being to thorough and return it to the pan. Add the sauce to the pasta and toss, then mix in the grated parmesan. Serve straight away with extra parmesan to serve.