TAGLIATELLE WITH PROSCIUTTO AND BUTTER
Like cacio e pepe, this prosciutto-studded pasta - coated in emulsified butter, starchy pasta cooking water and Parmesan - requires repetition to master, but it's not at all difficult. Adapted from Evan Funke's pasta cookbook, "American Sfoglino," this dish comes together with just a few ingredients, but you'll need to work fast: Add the pasta, pasta water and cheese to the butter and prosciutto quickly, then stir vigorously while gently jostling the pan back and forth with the other hand. Serve immediately, as the pasta can lose its luster within minutes as it soaks up the sauce.
Provided by Alexa Weibel
Categories dinner, for two, lunch, quick, weekday, pastas, main course
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil over high heat.
- In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
- Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
- Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
- Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.
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Diamond Taylor Brown
[email protected]I'm not a big fan of prosciutto, but I still enjoyed this dish.
Raja Atiq Dahnyal
[email protected]This dish was perfect for a quick and easy weeknight meal.
Tiffany Campbell
[email protected]I would recommend using a different type of pasta, such as penne or rigatoni.
Altaf Nomi
[email protected]This recipe is a keeper! I will definitely be making it again.
Gift Kudzala
[email protected]Not bad, but I've had better.
Olivia Kabie
[email protected]Easy to make and very tasty!
Itx_ikram_ 900
[email protected]This dish was delicious! The prosciutto added a nice salty flavor to the creamy butter sauce.
Azam Shafiqul
[email protected]The prosciutto and butter sauce was a bit too salty for my taste, but overall this was a good recipe.
Neba Yvette
[email protected]This recipe was easy to follow and the results were amazing! The tagliatelle was cooked perfectly and the prosciutto and butter sauce was creamy and flavorful.
Danish Zameer
[email protected]I loved the simplicity of this dish. It only had a few ingredients, but they all came together to create a delicious and satisfying meal.
nyasha matsambira
[email protected]This pasta dish was a hit! The prosciutto and butter sauce was rich and flavorful, and the tagliatelle noodles were cooked perfectly.