The Cupboard Is Bare

It might be the emptiest our kitchen has ever been. Coming back from my trip I opened the fridge. Echo . . . prosciutto, cheese, left over white wine, and a half bottle of heavy cream lingering from last week's dessert.
Prosciutto cream sauce. I started a pan with a bit of olive oil and a bit of butter and sautéed half an onion, finely chopped and a couple cloves of garlic. When the onions we just translucent I tossed in the prosciutto and gave that a few minutes to start to crisp up. Next I deglazed the pan with some of that white wine and then added the cream and let everything cook down to a sauce while the pasta boiled.
Pretty simple, but pretty delicious.
I've gotta go shopping.