Penne with Fried Prosciutto and Butter Sauce

Adapted from Giuliano Hazan’s Thirty Minute Pasta

4 oz. prosciutto, sliced 1/8 thick strips

4 Tbsp. unsalted butter

½ lb. penne

Freshly grated Parmigiano-Reggiano

Fill a large pot with water. Salt lightly and bring to a boil. Cook pasta according to package directions.

While pasta is cooking, melt butter over medium heat in a large skillet. Add prosciutto strips, and cook until they have have lost their raw color and begin to crisp, about 5 minutes or less. Remove from heat.

When pasta is al dente, drain, but leave the noodles still fairly wet. Add penne to skillet with prosciutto. Toss to coat. Serve immediately and top with Parmigiano-Reggiano.