Set a pot full of water to boil, where you will cook the tagliatelle.

In the meantime, take a large pan, where you will be able to stir the tagliatelle and toss the pasta and sauce with a good flick of the wrist. Thinly slice the prosciutto, and put it in the pan with the butter. It might seem like a lot, but I’ve already reduced my grandmother’s amounts. If you are feeling particularly healthy and want to make an exception, at least do it properly!

Melt the butter on a low heat with the prosciutto and let it cook until the prosciutto has dried and become crispy.

As soon as the tagliatelle are ready, they should be al dente, drain them and add them to the pan. Add the cooking cream, two spoonfuls of Ortolina – adjust the amount as you see fit, the sauce should become pink, not red – and the oregano.

Toss the pasta in the pan and add the grated Parmigiano.

Bring the steaming tagliatelle to the table and serve onto plates. Remember to spoon out more, because the crumbs of prosciutto will have fallen to the bottom, and whoever was served first should have some more sauce added. Lucky are those who are served last...