Penne with crispy prosciutto, garlic, rosemary and chili flakes

Boil half a pound of penne in salted water. Meanwhile peel and chop a few garlic cloves, a stick of rosemary and a few slices of prosciutto.

When the pasta is just barely done, drain it and set aside.

Add a little olive oil to the still-hot pot, turn the heat to medium, and cook the prosciutto until it starts to crisp.

Add the garlic and cook until just starting to go golden. Add the pasta, rosemary and chili flakes.

Optionally melt in a little butter at the last second. Plate and grate plenty of Pecorino over the top.