Serves 4

5 ounces thin sliced prosciutto, cut into strips
3/4 cup whole milk
Salt and pepper to taste
3 ½ tablespoons butter
3 ½ tablespoon 00 flour or potato starch
3 1/2 ounces finely grated Parmigiano-Reggiano
10 ounces passata (fresh jarred tomatoes)
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 you cooked the prosciutto in heat over medium heat until melted. Add the flour, stirring with a whisk and cook, stirring, for a few minutes. Add the milk in a stream to the butter flour mixture, whisking, and bring to a simmer. Stir in the Parmigiano-Reggiano 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 prosciutto and cook until heated through. Transfer to plates and garnish each portion with some of the remaining prosciutto and a sprig of basil.