First, put the penne on to boil. It will probably take about 12-15 minutes, but check the packet. Cut slices of prosciutto
into pieces and fry in a little olive oil until starting to get crispy. Drain and set aside. Cut off the fronds from a bulb
of fennel and reserve. Thinly slice the fennel and chop a shallot, and fry in the prosciutto fat until starting to soften,
then add the prosciutto back to the pan, together with some crumbled feta. Tip in the cooked and drained penne,
together with 2 – 3 Tbs of the pasta water, stirring it all together to melt some of the cheese and make a sauce.
Garnish with torn basil leaves, the reserved fennel fronds and some shavings of parmesan cheese.