1 lb (450 g) linguine
1/2 cup (120 g) unsalted butter
3 ounces (85 g) prosciutto, sliced thin & roughly torn into small pieces
1/2 cup (75 g) toasted pine nuts
1/2 cup (20 g) chopped parsley
2 tbsp (30 mL) lemon juice
Freshly grated parmesan
1. Cook linguine in boiling, salted water until al dente. Drain.
2. While pasta is cooking, cut butter in chunks and heat in a heavy skillet over medium heat. Swirl the pan so that the butter doesn't burn. Remove from heat immediately when foaming subsides, butter turns light, golden brown and gives off a nutty aroma. Careful -- brown can turn to black in an instant so pay close attention!
3. Stir in pine nuts, prosciutto and parsley. Toss with linguine and freshly grated parmesan.