12 oz. spaghetti
3 oz. prosciutto (julienned)
6 oz. fresh spinach (julienned)
2 tbsp. butter
1 1/2 c. heavy cream
2 to 3 tbsp. pignoli (Italian pine cone nuts), lightly toasted in olive oil
Grated cheese to taste (Parmesan or Romano)

Cook spaghetti according to directions on package. Gently boil cream in skillet for about 5 minutes. In another skillet, melt butter and saute prosciutto about 1 to 2 minutes. Add spinach and saute until wilted. Add spaghetti and cream to spinach/prosciutto mixture and toss. Serve on plates and sprinkle with pignoli and cheese. Serves 2.

Prosciutto is Italian ham. If you cannot find this, use Italian salami or pepperoni.