Serves 4

INGREDIENTS

115g/4oz prosciutto crudo or other unsmoked ham (raw or cooked)
50g/2oz/1/4 cup butter 2 shallots, very finely chopped
150ml/1/4 pint/2/3 cup double cream
350g/12oz fettucine
50g/2oz/1/2 cup grated Parmesan cheese
salt and ground black pepper
fresh parsley sprig, to garnish

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FETTUCCINE WITH HAM AND CREAM

Cut the fat from the ham and chop both lean and fat parts separately into small squares.

Melt the butter in a medium frying pan and add the shallots and the squares of ham fat. Cook until golden. Add the lean ham, and cook for a

further 2 minutes. Season with black pepper. Stir in the cream, and keep warm over a low heat while the pasta is cooking.

Cook the pasta in plenty of boiling salted water until firm. Drain, turn into a warmec serving dish and toss with the sauce. Stir in the cheese

and serve immediately, garnished with a sprig of parsley.