150 gram (5 ounces) thin sliced prosciutto, cut into strips
200 milliters (3/4 cup) whole milk
Salt and pepper to taste
50 grams (1/3 cup) butter
50 grams (1/3 cup) 00 flour or potato starch
100 grams (3 1/2 ounces) finely grated Parmigiano Reggiano
250 grams (10 ounces) passata
300 grams (10 ounces) tagliatelle or fettuccine
basil sprigs for garnish
In a medium non-stick skillet over medium heat sauté the prosciutto until it becomes crispy. Transfer to a plate.
In a saucepan, heat the milk with a pinch of salt and pepper.
Add the butter to the skillet and heat until melted. Add the flour, stirring with a whisk and cook, stirring for a few minutes.
Add the the milk to the butter flour mixture in a stream, whisking and whisk until smooth. Stir in the parmesan and the passata and bring back to a boil.
Boil the tagliatelle in boiling salted water for 5 to 6 minutes, drain and add to the skillet along with some of the pasta cooking liquid. Stir in half the ham and cook until heated through. Transfer to plates and garnish each portion with some of the remaining prosciutto and a sprig of basil.