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VIDEO RECIPE: Tagliatelle al Prosciutto

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VIDEO RECIPE: Tagliatelle al Prosciutto

There are few foods more Italian than pasta and Prosciutto di Parma, so why not bring them together in one mouth-watering dish? This is one of the easiest pasta recipes to follow that will still blow your taste buds away. All you need are a few basic (but delicious!) Italian ingredients.

Ingredients:

Agnesi #224 Italian Tagliatelle Egg Pasta

Prosciutto di Parma

Parmigiano-Reggiano Cheese

White Wine

Onion

Garlic

Butter

Ground Black Pepper

STEP ONE: Cooking the Tagliatelle Pasta

This is easy enough! Wait for a pot of water to come to a boil, then add roughly eight ounces worth of tagliatelle pasta. True Italian pasta recipes call for al dente pasta, so be sure to cook it until it is soft but still retains a bit of bite.

STEP TWO: Prepping the Veggies and the Sauce

While you’re waiting for the tagliatelle pasta to cook, whip out a cutting board and mince two cloves of garlic and dice one cup of onion. Melt four tablespoons of butter in a large saucepan, then toss in your garlic and onion. Stir the contents of the saucepan and cook until the onion becomes slightly translucent. Then, add ½ cup of shredded or thinly sliced Prosciutto di Parma. Stir. Cook until the Italian meat starts to brown.

Next comes the white wine. Because this is an Italian dish, be sure to buy an Italian white wine. The best type of wine will be somewhat dry and mild in alcohol content. Be careful not to get a wine that has a fruity flavor. Many wine labels will actually say what that particular bottle pairs well with, so find one that says it goes well with pasta. Add one and a half cups of this wine to your saucepan.

STEP THREE: Bringing All of the Ingredients Together

By this time, your tagliatelle should have reached a satisfying al dente texture. Strain the pasta and add it to the large saucepan. Add what is left of your stick of butter. (Most butter sticks come in increments of eight tablespoons, so in this case you would be adding the remaining four tablespoons.) Mix all of the ingredients together thoroughly. Make sure the sauce evenly coats the pasta and the Prosciutto di Parma.

STEP FOUR: Serving Dinner!

Transfer the contents of your large saucepan into serving bowls. (This recipe serves two to three people.) Add pepper and grated Parmigiano-Reggiano cheese to taste. There is no need to add salt because the butter and Parmigiano-Reggiano cheese already give you the salt content you need.

Why This Recipe for Tagliatelle al Prosciutto Tastes So Great

While this may be one of the easier pasta recipes, that doesn’t mean it lacks any flavor; in fact, quite the opposite! Because the tagliatelle is an egg pasta, it brings a richer flavor to the dish that is a perfect match for the buttery sauce. Although a lot of butter is used for this recipe, the overall impression is a light sauce that allows the egg pasta and the prosciutto to shine through. The ground black pepper not only gives the dish another flavor element, but it cuts through some of the saltiness of the dish. You and your dinner guests will be wowed by this simple yet fulfilling recipe. For more on Italian pasta and pasta recipes, visit The Pasta Project!

This recipe for Tagliatelle al Prosciutto is based on a recipe created by Chef William Mattiello.

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  • Taylor Markarian
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