6 oz. prosciutto
4 oz. butter
2 tbsp. minced onion
Salt and freshly ground pepper
1 lb. fresh fettuccine
2/3 c. grated Parmesan cheese

Separate fat and lean parts of prosciutto. Chop fat coarsely and cut lean into 1/2 inch squares. (If prosciutto has little or no fat, increase butter by 1 to 2 tablespoons.)

Melt butter in skillet. Add onion and prosciutto fat, and saute 5 minutes. Add prosciutto squares and saute 2-3 minutes. Remove from heat. Salt mixture lightly and pepper generously. With slotted spoon, remove half the prosciutto and reserve.

Boil fettuccine in large quantity of salted water 1 to 2 minutes until al dente. Drain in colander but leave strands a little moist. Transfer to serving bowl. Toss with prosciutto mixture from pan. Add cheese and more ground pepper, toss again. Makes 4 servings. You could add peas, broccoli, red peppers, etc.