Pan-Seared Prosciutto with Fettuccine and Jalapeño Pepper

Tender prosciutto paired with jalapeño pepper and cherry tomato and fettuccine, finished with fresh oregano and epazote and a hit of cumin. 1. Pat the prosciutto dry and season with sea salt, cumin. 2. Heat lard in a heavy pan and roast the prosciutto until it develops a deep golden crust, about 17 minutes. 3. Add jalapeño pepper and cherry tomato to the pan and cook until just tender, stirring in fresh oregano and epazote for fragrance. 4. Cook the fettuccine separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.