Roll each piece of prosciutto and then trim each roll into 1/4” pieces.
Combine olive oil, garlic, onions, and prosciutto in a hot pan, sauté until your onions become translucent and your prosciutto becomes crispy.
When sauce begins to simmer, add fresh crushed black pepper.
Add Pecorino Romano cheese to taste, and fresh basil leaves last to add a little flavor.
Pour cooked pasta into the sauce and mix to cover pasta entirely.