2 lb. vermicelli
1 med. yellow onion, chopped
Salt & pepper to taste
4 tbsp. butter
1/2 lb. prosciutto, thinly sliced (may use any thin sliced ham)
2 c. heavy cream
2 c. freshly grated Parmesan cheese

Melt butter and gently fry the onion until transparent. Add the prosciutto and saute for a couple of minutes. Season and set aside.

Bring a large pan of salted water to a boil. Cook vermicelli for 3-4 minutes; drain. Add the cream to the ham mixture and bring to a boil. Remove from the heat. Put the vermicelli back into the pan in which it was cooked. Pour in the cream, ham mixture and toss. Serve with Parmesan cheese.