| 1 box | BARILLA Fettuccine Rigate |
| 3 tablespoons | butter |
| 3 tablespoons | extra virgin olive oil |
| 2 cups | white onions |
| 1 cup | prosciutto, cut into thin strips |
| 1/2 cup | Grana cheese, grated (may substitute Parmigiano cheese) |
| 1/4 cup | fresh parsley, chopped |
BRING a large pot of water to a boil.
HEAT butter, oil and onions in a skillet over medium heat. Sauté 4 to 5 minutes or until the onions are light brown.
ADD prosciutto and cook an additional 2 minutes.
COOK pasta according to the package directions. Drain the pasta 2 minutes before the recommended cooking time reserving a 1/4 cup of pasta cooking water.
ADD pasta to skillet and toss with sauce. Continue cooking until desired thickness, adding reserved cooking water as desired. Remove from heat.
TRANSFER to a serving platter or bowl. Sprinkle with cheese and parsley before serving.