This recipe comes from my 365 Ways to Cook Pasta Cookbook (via RecipeZaar, of course!) I was able to find prosciutto for a very reasonable price the other day. Of course, I made my own personal changes to the recipe, doubling the amount of prosciutto and halving the amount of tomatoes. The carrot adds a nice sweetness to balance out the saltiness of the prosciutto and the acidity of the tomatoes. Took no time at all to put together. Both hubby and the kidling were happy. Always a good thing.