Prepare the malloreddus following my turorial.

Put the butter and chopped prosciutto in a frying pan and sauté it for a couple of minutes.

Add the Marsala wine and increase the flame.

When the alcohol has evaporated, add the cream, salt and pepper to taste (be careful with the salt as prosciutto can be salty) and cook, uncovered, until the sauce thickens.

Add the chopped walnuts and parsley, mix and put the fire off.

In the meantime, cook the malloreddus following the steps on “How to cook pasta al dente”. Only in this case you will not have a pre set cooking time. This will vary on the thickness of your malloreddus (it should take approximately 5 minutes). So, the best solution is to taste it! Remember, it does have to remain firm.

When the pasta is cooked, drain it, put it in the frying pan with the walnut and prosciutto sauce and put the fire on a medium flame. Stir well making sure the pasta is well coated with the sauce. Add the thinly grated Parmigiano Reggiano and mix.

Serve hot with some extra Parmigiano Reggiano on the top.