Pappardelle al Prosciutto with Balsamic Vinegar of Modena PGI

• 120g Pappardelle

• 10 cherry tomato

• 1/4 small red onion

• 100g Prosciutto Crudo

• Splash Balsamic Vinegar of Modena PGI

• Pecorino cheese to taste

• Olive oil

• Butter

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PROCEDURE:

• Sautte onions in olive oil till caramelized

• Chop tomato in halves and ass to onions

• Add Balsamic Vinegar of Modena to deglaze pan

• Add Prosciutto crudo till crisp

• Ass touch of butter and little pecorino cheese and introduce cooked pasta

• Toss together in pan

• Remove from heat, plate and off more pecorino on top.