To begin, set the grill to high heat. Place the D'Orsogna Prosciutto slices on a baking tray and grill it for about 2 minutes on each side until it reaches a crispy texture. After grilling, let it cool for 5 minutes on a paper towel, and then proceed to break it into smaller pieces.

While the prosciutto is cooling, prepare the pasta by cooking it in boiling water following the instructions on the packaging. Once the pasta is cooked, drain it before proceeding.

Add your cooked fettuccine back into your pan along with the pesto and parsley. Stir to combine evently then seperate into serving bowls then top with ricotta and prosciutto.