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Into a large pot of boiling salted water, add the pasta and cook as per packet directions.
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In large pan heat oil and add slices of prosciutto. Turn over once and cook until crispy. Set aside.
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Add mushrooms and sage into the pan along with half the amount of butter. Cook for 6 to 8 minutes or until mushrooms are brown and tender.
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Add stock and bring to the boil. Reduce to a simmer.
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Crumble half of the prosciutto into the pan and season with salt and pepper.
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Remove pasta from the pot and add into pan.
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Turn off the heat and add remaining butter and Parmesan. Toss to combine.
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Garnish with parsley and remaining prosciutto before serving and enjoying with family and friends.
