Zafarelli Liscio Piccolo 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
- Heat a medium frypan low/ medium heat. Add half the butter, allow to melt, add lemon slices and prosciutto and continue to cook until butter has browned, lemon is caramelised and prosciutto is crisp.
- Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions, retaining a ⅓ cup of the pasta cooking water.
- Add the pasta to the sauce with the pasta cooking water, add the remaining butter and stir well until melted and combined. Season to taste with salt & pepper.
- Serve garnished with shaved pecorino and chives.