6 oz Prosciutto
4 oz Butter
2 tb Minced onion
Salt
Freshly ground black pepper
1 lb Fresh fettuccine
2/3 c  Freshly grated Parmesan

SEPARATE FAT AND LEAN parts of prosciutto. Chop fat coarsely; cut lean into
1/2-inch squares. (If prosciutto has little or no fat, simply increase
butter by 1 to 2 tablespoons.) Melt butter in a skillet. Add onion and
prosciutto fat and saute 5 minutes. Add prosciutto squares and saute 2 to 3
minutes. Off heat, salt very lightly and pepper generously. With a slotted
spoon, remove half the prosciutto and reserve. Boil the fettuccine in a
large quantity of salted water 1-2 minutes, until al dente. Drain in a
colander but not too thoroughly: leave them a little moist. Transfer
fettuccine to a heated serving bowl. Toss with entire contents of saute
pan. Add grated cheese and more freshly ground pepper, and toss again.
Strew reserved prosciutto on top and serve at once.