3⁄4 pound fettuccine
6 tablespoons olive oil
1 pound leeks, white parts only, sliced into 1-inch pieces
4 ounces Parmesan cheese, freshly grated
Salt and freshly ground pepper
8 thin slices of prosciutto
Yield: 4 Servings
Cook the fettuccine in salted water according to package directions. Meanwhile, warm the oil in a skillet. Sauté the leeks over medium-high heat until translucent. When the pasta is ready, toss it with the leeks, add the cheese, and season with salt and pepper to taste. Serve immediately with the prosciutto as a garnish.