Tagliatelle with Prosciutto

Ingredients

• tagliatelle
• fatty and lean prosciutto
• celery
• carrot
• butter
• tomato sauce or paste
• parmesan

Instructions

1. Make firm egg-and-flour tagliatelle (no water), rolled somewhat thick and cut in wide strips.
2. Dice a thick slice of fatty-and-lean prosciutto; chop celery and carrot to about its volume.
3. Cook the three together in butter until coloured, then add tomato sauce (or paste with a little broth/water).
4. Cook the tagliatelle briefly, salting lightly for the prosciutto; drain and dress with the sauce and parmesan (keep back some butter to add raw if you like).