Sichuan Prosciutto over Bucatini

Sichuan-inspired comfort food: tender prosciutto paired with black olives and jicama and bucatini, finished with rosemary and a hit of allspice and garam masala. 1. Pat the prosciutto dry and season with sea salt, allspice and garam masala. 2. Heat walnut oil in a heavy pan and braise the prosciutto until it develops a deep golden crust, about 18 minutes. 3. Add black olives and jicama to the pan and cook until just tender, stirring in rosemary for fragrance. 4. Cook the bucatini separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.