Baked Tagliolini with Ham from Cipriani

serves four
Ingredients
Baked tagliolini:
3/4 lb dried tagliatelle or tagliolini (green pasta is recommended)
1/2 c or 2 oz prosciutto, cut julienne
1/2 c grated Parmesan, plus extra
3 Tbsp butter
Bechamel sauce:
1/4 c unsalted butter
1/4 c flour
2 c cold milk
Salt
White pepper, to taste
Method
For Bechamel sauce: Melt butter in the top of double boiler or in a heavy bottom saucepan, over low heat. Whisk in flour. Cook gently without browning, stirring constantly, for about four or five minutes. Take the pan off the heat and vigorously whisk in cold milk. When the sauce is blended well, return the pan to the stove. Cook over medium heat, stirring constantly with a wooden spoon (making sure to scrape the sauce from the bottom and the sides!) until the mixture is thick and smooth. Let the sauce come to a boil. When it does, put the pot over simmering water and let it cook for another 10-15 minutes, stirring frequently. Season with salt and pepper.
For baked tagliolini: Preheat the broiler. Bring a large pot of water to boil and add one tablespoon of salt. Melt one tablespoon of butter in a large skillet, over medium-high heat. Add ham, cooking for one or two minutes while stirring constantly. Cook pasta in boiling water for two minutes, until al dente. Drain the pasta well. Add the pasta to the skillet and toss with the ham. Add another tablespoon of butter, and sprinkle the mixture with half the cheese. Toss well. Spread the pasta evenly in a two-quart, ovenproof casserole dish. Spoon the sauce over the top of the casserole and sprinkle the remaining cheese. Cut the remaining butter into bits and scatter over the top. Broil as close to heat as possible, for one or two minutes, until the dish is golden and bubbly.
To serve: Serve piping hot. Put a bowl of grated cheese on the table for extra topping, if needed.
Enjoy!