Serves 4-6 :

• 2 tablespoons olive oil
• ¼ cup red onion, finaly chopped
• 1 teaspoon salt
• 12 ounce can evaporated skimmed milk (350 ml)
• 1 teaspoon grated lemon zest
• 3 ounces Prosciutto di Parma®, thinly sliced (85 g)
• 10 fresh basil leaves
• ¼ cup fresh parsley leaves (15 gr)
• 4 fresh mint leaves or ¼ teaspoon dried
• 1 pound linguine (455 g)
• ¾ cup freshly graeted Parmigiano Reggiano (60 g)
• Freshly ground pepper

Preparation

1. Heat olive oil in a large sauté pan over medium. Add onion and salt.
2. Sauté 5 minutes until onions soften. Add evaporeted skimmed milk and grated lemon zest.
3. Cook 1 minute and remove from heat.
4. Cut Prosciutto into thin strips. Set aside.
5. Combine basil, parsley and mint and chop finely. Set aside.
6. Cook linguine in rapidly boiling salted water. Just before pasta is done, briefly return the sauté pan to medium heat and warm the sauce.
7. When the pasta is al dente, drain and add to the sauté pan along with the herbs and the Parmigiano-Reggiano.
8. Toss the pasta until the cheese melts and a light sauce forms.
9. Add Prosciutto, season whit freshly ground pepper to taste and toss briefly.
10. Serve immediately in warm pasta bowls with more Parmigiano-Reggiano at the table.