Adapted from “Thirty Minute Pasta,” by Giuliano Hazan (Stewart, Tabori & Chang). Serves 4.
Ingredients
4 ounces mascarpone cheese (about 1/2cup)
1 egg yolk
1/4 cup freshly grated Parmigiano- Reggiano cheese
Salt
4 ounces prosciutto, sliced 1/8-inch thick
1 pound spaghetti
Directions
Fill a pot for the pasta with about 6 quarts of water and bring to a boil.
Put the mascarpone in the bowl you’ll be serving the pasta in. Add the egg yolk, grated Parmigiano-Reggiano, and salt, and mix well. Cut the prosciutto into narrow strips about 1 inch long and mix it into the mascarpone.
When the water for the pasta is boiling, add about 2 tablespoons salt, add the spaghetti, and stir until all the strands are submerged. Cook until al dente.
When the pasta is about halfway done, put 2 tablespoons of the pasta water into the mascarpone mixture and mix it in well. When the pasta is done, drain it well, transfer to the serving bowl, toss vigorously with the sauce (I find it easiest to do this with a wooden spoon), and serve at once.
