Egg tagliatelle with Parma ham

Ingredients

• 250g of egg tagliatelle
• 250g of egg tagliatelle
• 300g of Parma ham
• 2 leaves of sage
• slivers of Parmigiano Reggiano cheese
• 50g of butter
• extra virgin olive oil

Preparation Instructions

Cut the Parma ham into strips and brown ¼ of this with butter and sage in a frying pan. Bring to boil a large amount of salted water in a pan and cook the tagliatelle for only 2/3 minutes. Drain and mix with the sauté previously done, adding the remaining Parma ham, the slivers of Parmiggiano Reggiano and raw extra virgin olive oil. Serve hot.