Step 1

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

Step 2

Lay the prosciutto strips onto the baking sheet with some space between each one. Bake for 8-12 minutes, or until the edges are brown.

Step 3

Remove from the oven and cool completely, then break into pieces.

Step 4

While the prosciutto is cooking, Bring 8 cups of water to a boil in a large pan. Add the pasta and salt and stir well. Cook according to package directions for al dente pasta, stirring occasionally.

Step 5

When pasta has reached al dente, tip the pan and scoop out 1 1/2 cups of the pasta water, then drain the rest of the water from the pasta. Do not rinse the pasta.

Step 6

Melt butter in a large skillet or Dutch oven over medium heat. Add the garlic and crushed red pepper flakes and cook for 60 seconds.

Step 7

Add the oregano and cook until the garlic browns. Be careful not to burn the garlic, or it will become bitter.

Step 8

Add 1 cup of pasta water to the garlic butter. It will bubble. Stir and let it cook together for about a minute.

Step 9

Add half of the pasta to the pan and toss to coat with the sauce. Then add the remaining pasta and toss together. If it seems dry, add the remaining reserved pasta water.

Step 10

Sprinkle the Parmesan over the pasta and toss to distribute the Parmesan throughout the pasta.

Step 11

Just before serving, toss the crispy prosciutto into the pasta. Alternatively, you can add the prosciutto on top of the pasta once it has been plated. Garnish with chopped parsley and additional Parmesan cheese, if desired.