Smoked Prosciutto & Cream Pasta

 

1
pound tagliatelle or any long egg pasta
1/2
cup extra virgin olive oil
3/4
cup finely chopped onion
1/4
pound Italian Speck Alto Adige (smoked proscuitto), chopped
1
cup heavy cream
2
tablespoons finely chopped fresh oregano
Sea salt
Cracked pepper
Parmigiano Reggiano

 

 

Cook pasta until almost tender, al dente.  Meanwhile, sauté chopped onion and Speck in the olive oil.  After Speck is browned, add cream, salt, pepper, and herbs.  Bring sauce to a simmer for 2 or 3 minutes. Combine with pasta and serve immediately with grated Parmigiano Reggiano. 

 

Serves 4.