Tagliatelle with Peas and Prosciutto

1: In a small pan, heat 4 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.

2: Once the butter is melted and the oil is hot, drop in the sage and fry until it turns dark green (about 1 minute). Transfer to a paper towel to dry.

3: Arrange the prosciutto on a sheet tray, position the oven rack 6 inches from the broiler, and turn the broiler on high.

4: Crisp the prosciutto under the broiler for about 2-3 minutes, keeping a close eye on it. Let it cool.

5: Cook the pasta as directed on the packaging.

6: While the pasta is cooking, in a large pan, heat 3 tablespoons of butter and add 1 cup of pasta water.

7: Add the peas to the pasta water over medium heat.

8: When the pasta is almost done, add it to the pan with the butter and peas, tossing to absorb the water and finish cooking.

9: Plate the dish and garnish with crispy prosciutto, fried sage, and Parmesan cheese.