Put on water to boil for pasta. About half-way through the cooking time, begin the butter.
To brown butter, place one stick of unsalted butter in a large fry-pan set on medium-high heat. Stir gently and watch carefully until the butter has a nutty aroma and turns light brown. Remove from heat until pasta has been drained.
Return the brown butter to the stove top on medium heat. Toss in the capers, lemon juice, prosciutto, and scallions for one minute, stirring. Add the cooked pasta to the pan, along with the freshly–grated Parmigiano-Reggiano. Toss well to coat and warm up, and then serve on a platter or individual plates. Just for fun you can decorate with slices of fresh lemon.
If you are watching your butter intake, you can use a half-stick of butter and a ¼ cup of extra virgin olive oil. While it won’t taste precisely the same, have no fear—it’s close enough. Your health matters to us.