Tagliatelle Al Prosciutto

• 34 lb prosciutto, cut into small pieces
• 1 cup milk or 1 cup cream
• 2 cups meat broth or 2 cups chicken broth
• 1 (28 ounce) canwhole Italian plum tomatoes, drained and broken apart
• salt and pepper
• 1 lb tagliatelle pasta noodles or 1 lb fettuccine pasta
• 1 tablespoon butter
• 12 cup fresh parmigiano-reggiano cheese, grated

1. Put prosciutto into a medium saucepan and cook over low heat stirring often until fat is translucent, about 5 minutes.
2. Meanwhile heat broth and tomatoes together over medium heat in a separate pot.
3. Season prosciutto with pepper.
4. Add milk and bring heat gradually to medium high.Cook 10-15 minutes.
5. Stirring frequently.
6. Add tomato-broth mixture.
7. Drop heat to medium low and simmer for 15 minutes stirring occasionally.
8. Meanwhile cook pasta as directed on box.
9. Toss hot cooked pasta with butter and parmigiano.
10. Add the sauce and toss well.

milk, meat broth, italian plum tomatoes, salt, tagliatelle pasta noodles, butter, cheese

Taken from www.food.com/recipe/tagliatelle-al-prosciutto-166158 (may not work)