Todd Eyre
Ingredients
Method
1.Cut or tear the lasagne into large bite-sized pieces. Bring a pot of salted water to the boil and cook for 3-4 minutes until al dente – firm to the bite but cooked through. Drain.
2.While the pasta cooks, melt the butter until bubbling. Add the sage leaves and prosciutto, then cook until crisp. The butter should turn nutty in flavour. Add the cooked and drained pasta to the pan, tossing to coat.
3.Divide between the plates, squeeze over the fresh lemon juice and add a generous drizzle of olive oil.
Note
- This dish can be ready in under 20 minutes. It serves 2 people as a main or 4 as an entrée. – Always cook pasta in water that has been salted so well it tastes like the sea. – This recipe used prosciutto as it crisps quickly and adds a wonderfully salty kick to the dish, but feel free to use streaky bacon.
