1. Into a large pot of boiling salted water, add the pasta and cook as per packet directions.
  2. In large pan heat oil and add slices of prosciutto. Turn over once and cook until crispy. Set aside.
  3. 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.
  4. Add stock and bring to the boil. Reduce to a simmer.
  5. Crumble half of the prosciutto into the pan and season with salt and pepper.
  6. Remove pasta from the pot and add into pan.
  7. Turn off the heat and add remaining butter and Parmesan. Toss to combine.
  8. Garnish with parsley and remaining prosciutto before serving and enjoying with family and friends.