Servers 6:

• 1/2 kg. tagliatelle made with eggs
• 150 gr. of Parma ham
• 100 gr. of butter
• 400 gr. of crushed peeled tomatoes (tomato souce)
• Parmigiano-Reggiano cheese
• onion
• white wine

Preparation

1. Bring to the boil 5 litres of salted water.
2. As it heats, cut into cuIn a smalla sucepan, brown 100 gr. of butterbes a slice (150 gr.) of Parma ham, separating the fat from the lean part.
3. In a small saucepan, brown 100 gr. butter, and add a slice of onion and the fat of the ham, both finely sliced; when the onion turns a golden colour, add the lean part of the ham and fry slowly for 2-3 misn.
4. Sprinkle with dry, white wine and allow to evaporate; then add 400 gr. of crushed peeled tomatoes minus their pips, or 4 tablespoons of tomato souce.
5. Add salt, cover the soucepan, and continue to cook.
6. When the water begins to boil, add 1/2 kg. tagliatelle made with eggs, stir with a large fork and slighty undercook: drain and tip into a hot tureen, stirring in the sauce, a small amount of freshly ground papper, 6 tablespoons of good grated Parmigiano-Reggiano cheese.
7. This dish may also be prepared without the tomatoes.