Set up your mise en place.
Collect 5 or so of the sage leaves and with the largest on the bottom place I top of each other. Roll into a cigar shape.
Slice - chiffonade cut.
Place in a small dish and off to one side
Peel and cut shallot in half
Cut towards the root but not through. Curling fingers. One in front, two behind. Control, not speed.
Cut horizontal to dice the rest of the shallot. Repeat for the other half. (Shallot is optional - I took a chance and added it on a whim and it worked nicely).
Melt a knob of butter and gently sweat and fry the shallots - don’t colour them, keep the heat medium to low.
Add the prosciutto and turn the heat down low. And gently move in around the pan. You’re not frying it as such, just letting the fats and salts melt into the butter.
Get a saucepan of salted water boiling and add your tagliatelle as per the packet instructions- (cook for one minute less).
Add your cut sage to the meat and stir around a little. You might want to add a little more butter here and season with pepper. You don’t need to add salt as the meat is salty and the pasta is cooked in salt.
Optional - heat some oil on a saucer and quickly deep fry remaining sage leaves. It’s only takes seconds once oil is up to temperature.
Drain of excess and lightly salt for some sage crisps
Once tagliatelle is cooked add to the mix and stir.
Plate and grate Parmesan over the top - finish with 3 or so sage leaves