Fettuccine Gratinati Al Prosciutto

• 1 1/2 ounces butter
• 2 tablespoons flour
• 7 fluid ounces hot milk (milk heated to just under boiling)
• 3 1/2 ounces butter
• 5 ounces prosciutto, cut into thin strips
• 1 lb fettuccine
• salt, to taste
• black pepper, to taste
• 5 ounces freshly grated parmesan cheese

1. Melt the 1 1/2 oz of butter and stir in the flour to make a roux. Stir and brown the flour butter mixture for 3 minutes.
2. Gradually add the hot milk, stiring until thick and smooth then simmer for 10 minute.
3. Cook the fettuccine in boiling, salted water until al dente.
4. Meanwhile melt 3/4 of the 3 1/2 oz of butter remaining and cook the proscutto.
5. Drain the pasta and stir in the proscutto and about half of the sauce. Season to taste.
6. Transfer to a large shallow ovenproof pan and cover with the remaining sauce. Dot with the remaining butter then cover with the Parmesan Cheese.
7. Broil the dish until cheese and sauce turn a golden brown. Serve at once.

butter, flour, fluid ounces hot milk, butter, fettuccine, salt, black pepper, parmesan cheese

Taken from www.food.com/recipe/fettuccine-gratinati-al-prosciutto-297138 (may not work)