Cut the prosciutto into strips and put them Bring the stock to the boil and keep it warm.
Place the tagliolini in a pan with deep sides and start cooking the pasta immediately. Keep the pan on a medium heat and add two ladles of boiling stock, starting to stir the Add more stock if it evaporates, a little at a time to make sure that it doesn’t become too liquid. Add salt if necessary.
Mix in the butter and add the lemon zest, freshly grated bottarga, ground pepper and thin strips of Prosciutto di Modena
Serve the tagliolini immediately while still warm and garnish the dish with a few strips of prosciutto and grated
