Linguini with fresh basil, prosciutto di Parma, butter and Parmigiano-Reggiano
Made from the raw, skimmed milk of specially fed cows, Parmigiano-Reggiano is a granular, Italian hard cheese, aged at least 18 months, with a salty, nutty flavor.
Ingredients12 ounces linguini 4 ounces unsalted butter 6 ounces prosciutto di parma, cut into matchsticks 1/2 cup lightly packed slivered fresh basil 1/2 cup grated Parmiggiano-Reggiano or grana padano cheese 1/8 wheel of Parmiggiano-Reggiano or grana padano cheese, carved down about 1-1/2 inches to resemble a bowl (optional) 4 paper thin slices prosciutto di Parma 4 whole leaves fresh basil
- Cook the pasta according to package directions.
- When the pasta has only a couple of minutes left to cook, heat a saute pan large enough to hold all the pasta over medium-high heat.
- Add the butter, and when the melted butter has stopped foaming, add the prosciutto matchsticks and half of the basil, stir often.
- Cook for only about 1 minute.
- Take off the heat.
- Drain the pasta, saving about 3/4 cup of pasta water for the sauce.
- Add the pasta to the butter in the saute pan with the grated cheese and rest of the basil.
- Toss well.
- Add a little pasta water to achieve a creamy consistency. Season to taste.
- Put the pasta into the cheese bowl.
- Using a fork and spoon, mix the pasta around the bowl while scraping cheese from the bottom and sides of the bowl.
- Using the fork and spoon, spool the pasta onto the fork and transfer to a plate with one slice of prosciutto on it.
- Garnish each plate with a fresh whole basil leaf.