Linguine with Prosciutto and Mascarpone
BoardWalk Resort

1 1/2 cups mascarpone cheese
1 egg yolk
1/2 tsp. ground nutmeg
3 tbsp. olive oil
4 vine-ripened tomatoes, cored and halved
Kosher salt and fresh cracked black pepper
1 lb. dried linguine pasta
12 tbsp. unsalted butter
3 oz. thin-sliced prosciutto, cut into small strips
12 sage leaves
1 tbsp. parsley, chopped

Combine the mascarpone, egg yolk and nutmeg; set aside.

Heat a large sauté pan until it is very hot, then add olive oil and tomatoes cut-side down. Sear tomatoes over high heat for 5 minutes or until brown, season with salt and pepper and set aside.

Bring 2 gallons of water with 3 tablespoons of salt to boil. Add pasta, and cook according to brand instructions. Drain, reserving 1/2 cup of the cooking water, and place pasta in a warm serving bowl.

In a saucepan, cook the butter, prosciutto and sage over medium heat until the butter becomes brown.

Add the butter mixture to the pasta with the mascarpone and reserved pasta water.

Garnish with the seared tomatoes and the parsley.