Step 1

Place a large pot of water to the boil.

Step 2

Meanwhile, cut the fat off of the prosciutto and mince finely. Cut the rest of the prosciutto into 3 mm x 5 mm rectangles.

Step 3

In a large skillet, melt 2 tablespoons of the butter over low heat and add the pork fat and shallot, if using. Cook for 6-7 minutes, until the fat renders and shallot is nice and tender.

Step 4

Next, add the prosciutto, raise the heat to medium-low and cook slowly, stirring often, until it becomes very lightly browned about 5-6 minutes. Turn off the heat and set aside.

Step 5

Boil the tagliatelle until almost done. Scoop the noodles into the sauce and turn the heat to medium-low, tossing gently to combine the pasta with the sauce. Add enough pasta water to make the noodles fluid, about ½ cup, adding more as necessary, 1 tablespoon at a time. Add another 1-2 tablespoons of butter, stir to melt and turn off the heat.

Step 6

Stir in some of the grated cheese, stir gently to melt and serve with more grated cheese on the side and top with freshly cracked black pepper if desired.