10 Large fresh sage leaves, chopped
⅓ to ½ lb. Prosciutto, sliced or torn
2 (or more) Garlic cloves, minced
1 T EVOO
½ C (or more) Heavy cream
½ C Parmesan
Salt and pepper to taste
1) In a sauté pan, heat EVOO, add garlic, sauté until garlic is fragrant. Add sage. Add cream. If this seems way too rich for you, you can thin with a bit of chicken stock.
2) Just before tossing with pasta, add prosciutto (you aren’t really cooking the prosciutto, just warming it) and cheese.