Chop the onion and dice the prosciutto cotto.
Cut the asparagus into pieces a few centimetres long; boil in one litre of salted water for approximately 3 minutes.
Sauté the prosciutto cotto and butter in a non-stick pan. Add the blanched asparagus and season with a pinch of salt.
Cook the Barilla Spaghettini in plenty of salted water, drain when al dente, place in the pan, add the cream and chopped basil, then sauté in the pan for a few minutes. Serve with a sprinkling of Parmigiano Reggiano and pepper to taste.