Fettuccine Gratinati Al Prosciutto - cooking recipe

Ingredients

1 1/2 ounces butter
2 tablespoons flour
7 fluid ounces hot milk (milk heated to just under boiling)
3 1/2 ounces butter
5 ounces prosciutto, cut into thin strips
1 lb fettuccine
salt, to taste
black pepper, to taste
5 ounces freshly grated parmesan cheese

Preparation

Melt the 1 1/2 oz of butter and stir in the flour to make a roux. Stir and brown the flour butter mixture for 3 minutes.
Gradually add the hot milk, stiring until thick and smooth then simmer for 10 minute.
Cook the fettuccine in boiling, salted water until al dente.
Meanwhile melt 3/4 of the 3 1/2 oz of butter remaining and cook the proscutto.
Drain the pasta and stir in the proscutto and about half of the sauce. Season to taste.
Transfer to a large shallow ovenproof pan and cover with the remaining sauce. Dot with the remaining butter then cover with the Parmesan Cheese.
Broil the dish until cheese and sauce turn a golden brown. Serve at once.