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 teaspoon of chili flakes
Add teaspoon of lemon pepper
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.