Ingredients

Zafarelli Liscio Piccolo No. 40 500g
125g butter, cubed
1 lemon, quartered & thinly sliced
10 slices prosciutto, torn into bite sized pieces
Sea salt & cracked black pepper
Shaved pecorino and chopped chives to garnish

Method

1. Heat a medium frypan over low to medium heat. Add half the butter and allow it to melt. Add the lemon slices and prosciutto, and cook until the butter browns, the lemon caramelizes, and the prosciutto becomes crisp.
2. Meanwhile, cook the pasta in a pot of boiling salted water according to packet instructions, reserving ⅓ cup of the pasta cooking water.
3. Add the cooked pasta to the pan with the sauce along with the reserved pasta water. Add the remaining butter and stir well until melted and combined.
4. Season to taste with salt and pepper.
5. Serve garnished with shaved pecorino and chopped chives.