Prosciutto and tomato pasta sauce
Heat 8 tablespoons of good Olive oil in a pan
Slice 2 pieces of Prosciutto into bite size pieces (from 100g)
Cut up tablespoon of shallots finely
When oil heats add the Prosciutto and stir for 5 minutes
Add shallots
Add teaspoon of chili flakes
Add teaspoon of lemon pepper
Add parsley
Minute before you take out of pan, add 20 grape tomato
cut in half.
Drain pasta preserving around 1 ladle full of pasta water
Combine cooked pasta into the Prosciutto and tomato mixture
add 1/2 cup Parmagiano Reggiano cheese and the pasta water.
Stir to combine.
Plate and top with more grated cheese.
Serve with garlic toast and some yummy Italian Red Wine.