Tagliolini With San Daniele Prosciutto

• Pinch of salt
• 1 pound tagliolini, fresh or dried
• 1 tablespoon sweet butter
• 1/2 pound San Daniele prosciutto (half in 2 thick slices, minced; half in paper-thin slices)
• 1/2 cup light cream
• 1 teaspoon poppy seeds, if desired, plus more for sprinkling
• 2 teaspoons freshly grated Parmigiano-Reggiano cheese

1. Set a large pot (at least 6 quarts) of water to boil.
2. Add salt, and let boil again.
3. Cook tagliolini until slightly firm.
4. While pasta cooks, prepare sauce.
5. Melt butter over medium heat in a saucepan or skillet big enough to hold the pasta.
6. Add the minced prosciutto.
7. Saute just until the ham gives off some fragrance.
8. Add cream and poppy seeds, if you are using them.
9. Stir well, then add cheese and stir well.
10. Remove from heat.
11. When pasta is cooked, drain thoroughly (do not rinse) and then add to saucepan.
12. Return pan to heat, and quickly toss noodles and sauce until well combined.
13. Serve on warm plates.
14. Using tongs or a pasta fork, fill a teacup or bowl (6-ounce size) with pasta and then carefully turn it onto the middle of each plate so that a nest of pasta is formed.
15. Cover each nest with a layer of prosciutto slices and then toss a few poppy seeds around the perimeter.

salt, tagliolini, sweet butter, light cream, poppy seeds, cheese

Taken from cooking.nytimes.com/recipes/7678 (may not work)