lb rigatoni pasta
cup chicken broth
cup grated parmesan cheese, plus more for topping
oz prosciutto, cut into strips
Cook pasta til al dente then drain. Meanwhile, in a large skillet, heat EVOO. Add shallot and cook stirring until softened, about 2 minutes. Add chicken broth, bring to a boil then lower to medium heat. Add pasta and toss. Remove skillet and stir in 1 cup cheese and prosciutto. Top with more cheese.