(fresh fettuccine can be
substituted with dry fettuccine noodles)
4 oz (115 gr) butter
1 large scallion, finely chopped
4 oz (115 gr) prosciutto, diced
4 oz (120 gr) parmigiano reggiano cheese, freshly grated
2 tablespoons heavy cream
salt and pepper
Fill a stockpot with water and bring to a boil.
While waiting for the water to boil, place half of the butter in a frying pan. Turn the heat to medium.
When the butter starts foaming add the scallion and prosciutto. Sauté until the scallion is soft.
In a small bowl, beat the eggs, half of the parmigiano cheese, and the cream.When the water comes to a boil, add salt and cook the fettuccine, checking for readiness from time to time.
In a skillet large enough to contain the pasta, put the rest of the butter and turn heat to medium.
Add the sautéed prosciutto, salt and pepper. Turn heat off.
When the pasta is al dente, (firm but not too soft or overcooked), drain the pasta and drop it over the egg mix in the skillet.
Toss thoroughly. Transfer to a bowl.Top with the rest of the parmigiano cheese, toss, and serve at once.