Iberico de Bellota with Fettucinni

1 pound of fresh fettuccini
1/2 pound of Jamon Ibérico de Bellota, sliced thin
3 tablespoons of butter
2 cups of grated Parmesan Reggiano cheese
1 cup of tightly packed spinach
Salt and pepper

••••••••

Wash and dry the spinach.

Slice the Ibérico de Bellota into little strips.

Cook the pasta. When done, drain. While the empty pasta pot is still hot, add the butter and spinach then put the drained hot pasta back into the pot. Add the cheese, Ibérico de Bellota, salt and pepper. Mix well. The hot pasta will steam the spinach and melt the cheese and butter. Serve immediately.

Serves 4.

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