Luca Ciano's Truffle Fettuccine with Prosciutto di Parma Crisp & Aged Balsamic

Ending another wonderful season of Luca’s Key Ingredient with this decadent recipe for Truffle Fettuccine with Prosciutto di Parma Crisp & Aged Balsamic.

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Serves: 2

Cooking time: 30mins

INGREDIENTS 

250g Fresh Truffle Fettuccine, Chef Luca Ciano 

80g Prosciutto di Parma, thinly sliced

200ml fresh cream 

50ml fresh milk 

150g Consorzio Tutela Provolone ValPadana PDO, grated 

40ml aged balsamic vinegar 

20g fresh, black winter truffle 

50g unsalted butter 

20ml extra virgin olive oil 

Salt & Pepper 

METHOD:

1.  Preheat oven to 200°C.

2. On an oven tray, lay 2 slices of prosciutto onto a tray on grease-proof paper, lay another sheet of paper on top than add another tray on top. Cook in the oven for 12-14 minutes. Remove from oven, remove the tray on top and allow it to cool.

3. Finely chop the remaining prosciutto and set aside.

4. Bring plenty of salted water to a boil (1L of water to 100g pasta, 7g salt).  

5. Add milk and cream into a saucepan, when liquid is about to boil, add grated cheese a little at a time and keep whisking till melted. Set aside 

6. Add pasta to water and cook as per the packet instructions. Meanwhile, melt butter in a large frying pan.  

7. Drain pasta and toss directly into the frying pan with butter, toss pasta for 1 minute with 1/2 cup of cooking water. Remove from heat and add the remaining chopped prosciutto and stir. 

 8. Place the pasta onto a plate. Dress with provolone sauce, garnish with grated truffle, prosciutto crisp and aged balsamic.