Pasta with Potatoes and Prosciutto

Ingredients

Peel and finely mince the shallot, dice the prosciutto, and peel the potatoes, cutting them into small cubes.
Heat a large skillet over medium heat, add 5 tablespoons of olive oil and the shallot, and let it soften for a few minutes.
Add the prosciutto and sauté for a few moments, then deglaze with the white wine.
After about 5 minutes, once the alcohol has evaporated, add the diced potatoes, and season with salt and pepper. Pour in a few ladles of hot meat broth to allow the potatoes to start softening.
Stir in the chopped sage and add the dry pasta directly to the skillet. Cook it risotto-style, adding the hot broth a ladle at a time as it is absorbed, stirring frequently until the pasta is cooked through.
Once the pasta, potatoes, and prosciutto are fully cooked and creamy, adjust the salt to taste, and finish with freshly chopped parsley just before serving.