Freshly grated Pecorino, Romano or Parmesan Cheese
1 T. of finely chopped curly parsley
Directions:
Bring 5 quarts of water to a boil. Add a big pinch of salt once it begins to boil. When it returns to a boil, add the pasta and cook according to directions.
In a heavy saucepan, heat the oil and gently fry the shallots for 1 minute. Add the garlic, and continue to fry until soft but not browned. Add the broth, vinegar and cheese and mix well until the cheese has melted completely. Add the Prosciutto and pepper to taste.
Toss the pasta with the sauce, sprinkle with grated cheese and parsley and serve immediately.
