Tagliatelle With Prosciutto and Butter
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- 6tablespoons unsalted butter
- 2ounces prosciutto, torn into bite-size pieces
- Kosher salt and black pepper
- ¾pound handmade fresh tagliatelle or store-bought tagliatelle
- ½cup finely grated Parmigiano-Reggiano, plus more for garnish, if desired
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1140 calories; 49 grams fat; 28 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 129 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 44 grams protein; 1219 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil over high heat.
- Step 2
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.
- Step 3
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.
- Step 4
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 ½ cup Parmigiano-Reggiano and about ¼ 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.
- Step 5
Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.
Private Notes
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Cooking Notes
Just Me
I make something very similar and toss in a handful of peas (frozen will do in a pinch) for color, serve with crusty bread, and you've got a meal.
Publius
Susan: Not in any Italian house I was ever in. If you're a real "mangiamaccherone" as my folks called me, you put away 8 oz. :-)
Betsy
So easy, very delicious. Any ribbony pasta would work. Do not add peas--that is revolting.
jbm
I guessing the reason this recipe got 4 stars instead of 5 is because most of the reviewers added peas.
Brad
3 months into covid report: butter - check prosciutto - check parmesan- check healthy dose of pepper - check add a beautiful Sangiovese- check What's not to love? Now that's our idea of a Happy Meal!
Carolyn
Note that the recipe calls for 12 oz of fresh pasta. That's equivalent to 7 or 8 oz of dried pasta. (I've read anywhere from 50 to 60% more fresh as compared to dried.) So, that's equivalent to 3.5 or 4 oz per person for a dish that is almost entirely pasta.
Marisa
Definitely don’t add anything green to this. This is so perfectly salty-savory-rich as is. Delightful shades of beige. I would love to discuss what variety of butter you used or where you got your tagliatelle. Please stop talking about peas.
David, GTA
Excellent quickie! Thank you!! Though how does one cook anything Italian without garlic? [smile]. I med-chopped ~4 cloves. Plus the picture made me think sun dried tomatoes. So I added ~8-10 from oil-preserved-jar, cut in ~1" pieces. Added garlic & SDTs (& pinch of pepperoncini) to butter (& olive oil) on lower heat till softer, & reserved to add back to the pan before the pasta. Covid19 reality: Only so much prosciutto on hand so successfully mixed with deli pepperoni & ham (& increased).
Stu
I always keep a package of frozen baby sweet peas in the freezer for dishes such as this. Peas and pasta are a perfect match.
Stu
I'd probably add a splash of heavy cream at the very end, but that's just me. Not that heavy cream is any healthier, but it's less greasy-feeling than oil. I'd go heavy on the freshly ground black pepper and light on the salt. The cheese is already loaded with salt. Just saying.....
Eric
3 oz a pasta for a main course? Umm... while I appreciate the diner invite I have to wash my hair ;-)
M. Weis
Peas add fiber, protein, and color to a pasta meal, plus they're loaded with vitamins and antioxidants. Sweet peas and salty prosciutto go well together. Eventhough I have not prepared this recipe, I have cooked a similar meal and always have added peas.
Moose
Perfect execution of this stunning pasta recipe: Follow the direction exactly as written. Then, buy a bag of frozen peas. For the final step, throw the bag of peas in the trash. Just gorgeous! Like you are.
Stan
This was easy and exceptional. The taste was scrumptious and it came together in a flash. My wife and I were impressed, especially for a Monday night after work.
Dee
What ingredient in this dish gives it 5 grams of dietary fiber per serving? If it has 2 I’d be surprised. Also I agree with comment on the amount of pasta. It always seems that recipes with pasta call for too much for the rest of the ingredients. Cut the pasta or ramp up the other ingredients.
Linda
This is fantastic, even as cold leftovers out of the Tupperware. And so easy!
Natalie H
I can see how this one might take some practice to master, but I'm a big fan even of my amateur attempt - we served it with fresh snap peas on the side so no one in the comments would get mad at us.
sjr
This recipe is perfection as is. It needs absolutely no additions, but y'all do you, I suppose! Effortlessly impressive and super delicious. I went heavy on the pepper and cheese as per my usual cooking style lol.
Em
Rich and Creamy! Comes together quick
DF
I made this not quite according to plan but still SO good. Added a bit of coppa as well as prosciutto because thats what I had. Threw in red pepper flakes to bloom in less butter than called for, and added baby kale and chopped sun dried tomatoes in oil (though, not enough) at the end. Perfect.
lenie
I made this in my Roman airbandb kitchen using really good prosciutto and parmigiana and fresh pasta from the farmers market. It was divine. Hopefully I can replicate it at home, I can’t wait to have it again. So simple, just use the best ingredients you can.
Adrienne
Perfect, would not change a thing. I did serve broccoli rabe with garlic on the side on a separate plate...
Ann
Simple and delicious. I used a rather excessive amount of prosciutto because I had a lot to use up and I don't like moderation, but next time I'll use the amount called for in the recipe as I think the overall flavour balance would be better. This would make a lovely and fairly low-stress first course (just use lots of pasta cooking water so it's still glossy when it hits the table). If you are having this as a main and want a vegetable, serve something on the side. No peas please!
Scott
This has become a regular in our household - my wife dubbed it "coat your mouth with butter". Quick, easy, delicious as written (no peas!!)
ee
Added 1 shallot. Matt liked. Kids maybe less. J because of noodle width
JRTHiker
Good recipe, close to the real thing in Italy. We live in Teramo province, Abruzzo, on the border with Le Marche region. Over there they have entire weekend food festivals (sagre) devoted to this exact dish. However...the prosciutto is never cooked crisp, The best pasta for this is from Spinosi, a highly coveted dried fresh pasta in the region. For all of the comments with additions....in Italy, never any cream, chilis, garlic, peas, etc. Simpler is better.
AC
Add peas
Robin E
Made exactly as written. Purchased good butter, prosciutto, and fresh pasta. So, so good!!
Jose
This makes a delicious meal. You don’t need to change anything, just cook it as written. Beautiful!
brenda
Made this exactly as described and my family of hearty experienced Italian eaters loved it! It was a great Friday night dinner with a lovely salad of greens topped w/tomato, burrata, basil and a drizzle of olive oil and balsamic!
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