Mafaldine in a Creamy Taleggio Sauce with Prosciutto Crudo

How To Make Mafaldine in a Creamy Taleggio Sauce with Prosciutto Crudo

1. Bring a large pot of generously salted water to boil. Cook the mafaldine until al dente, reserving ¾ cup of the pasta cooking water before draining.
2. While the pasta cooks, melt the butter with the olive oil over medium heat. Add the sage leaves and cook until crisp. Remove the sage and set aside for garnish. Continue cooking the butter until it turns golden. Add the crushed garlic for 1 minute to infuse the butter, then discard.
3. Reduce the heat to low. Stir in the cream, then gradually add the Taleggio, stirring gently until completely melted and smooth.
4. Add half of the Parmigiano Reggiano and slowly whisk in the reserved pasta water until the sauce is silky and glossy.
5. Add the cooked mafaldine to the sauce and toss until every ribbon is beautifully coated.
6. Tear half of the Prosciutto Crudo into bite-sized pieces and gently fold it through the hot pasta, the heat will soften it while preserving its delicate flavour.
7. Finish with the Crispy sage leaves, remaining Parmigiano Reggiano, fresh parsley, freshly cracked black pepper, a little fresh lemon zest and a drizzle of extra virgin olive oil.