8 oz box tagliatelle, cooked and drained (save 1 cup cooking liquid)
1 smallish yellow onion, finely chopped
1 spaghetti squash, cooked and scooped out
4 slices proscutto chopped up> handful grated pecorino romano
a few basil leaves shredded by hand
salt and olive oil

1. In a large skillet, sauté the onion and prosciutto in a few turns around the pan of olive oil until the onion is translucent and prosciutto has crisped up a little.

2. Add 1-2 cups of squash depending on how much you like, some basil, about a half cup of the pasta water, and grate some romano cheese. Let that cook for a few minutes and then toss in the pasta, grate more cheese, drizzle a little olive oil and toss together. Splash in a little more pasta water if it is too dry.

3. Serve with pepper and grated cheese.