Tired of the same, old boring variations on alfredo? Try the lovely, deeply layered flavors of this pasta dish and get ready to receive raves from your loved ones. This recipe serves 4 as an entree.

1 stick butter or df margarine

4 oz prosciutto, sliced into 1/4 inch ‘strands’

2 c heavy cream, or dairy free alternative (we used Vance’s Darifree made as a creamer)

salt to taste pepper to taste

2 tbsp (about 1 oz or 28.3 g) Better Batter Gluten Free Flour

1lb Commercial gf penne pasta or spaghetti OR 1 recipe Extrusion Pasta

8 oz Parmesan or Pecorino Romano cheese, grated, divided.

Boil at least 5 quarts of salted water and cook pasta according to directions. Meanwhile prepare sauce: In a large heavy pan, melt butter over medium heat. Watch VERY carefully and continue to melt, whisking frequently, until butter begins to foam. Within a minute or two, it will turn brown. At this point turn the heat to medium low and add the proscuitto. Cook until the proscuitto turns from pink to brown and immediately add the cream/dairy free creamer. Cook for a few minutes, until the sauce takes on the rich brown color of the butter. Sprinkle the flour evenly over the surface of the sauce and whisk thoroughly. Bring the heat back to medium and cook until the sauce thickens. Taste, add salt and pepper, and taste again to adjust. Drain the pasta and immediately pour into the sauce. Mix thoroughly, then add 4oz of the cheese evenly over the pasta and stir to mix thoroughly. Plate up and top with remaining cheese. Serve immediately.