Method
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.
Finely chop the remaining prosciutto and set aside.
Bring plenty of salted water to a boil (1L of water to 100g pasta, 7g salt).
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
Add pasta to water and cook as per the packet instructions. Meanwhile, melt butter in a large frying pan.
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.
Place the pasta onto a plate. Dress with provolone sauce, garnish with grated truffle, prosciutto crisp and aged balsamic.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
