We're always looking for new pasta recipes. This one is inspired by America's Test Kitchen and definitely breaks through the ho-hum list of weekday pasta recipes. There's no tomato sauce, no chunky shapes, just a silky, sweet, salty, cheesy style that applauds tagliatelle noodles.
170 grams thinly sliced prosciutto (6 thin slices)
1 tbsp Butter olive oil
1/2 medium white onion, minced
1 tbsp Kosher salt (+1/2 tsp)
Freshly ground black pepper to taste
1 cup whipping (heavy) cream
1 package (500g) tagliatelle (or homemade)
1-1/2 cups frozen peas, thawed
1/2 cup grated Parmesan cheese
1/2 cup grated Gruyère cheese (or Swiss substitute)
Bring 4 litres of water to boil in large pot. Cut 5 prosciutto slices into 1/4-inch strips, lengthwise. Set aside. Mince remaining slice of prosciutto. Heat medium-size skillet on medium-low. Place olive oil, onion and 1/2 tsp salt in pan, cooking until softened, about 2 minutes. Stir in cream and minced prosciutto. Simmer, stirring occasionally, until cream mixture is reduced to 1 cup, about 5 minutes. Remove from heat and cover to keep warm. Add pasta to boiling water, and add 1 tablespoon salt and cook until al dente. Reserve 2 cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, cream mixture, prosciutto strips, peas, both cheeses, and 1 teaspoon pepper. Gently toss until pasta is well coated. Adjust consistency by adding more cooking water if necessary. Serve immediately. Drizzle with extra virgin olive oil.
Inspired By America’s Test Kitchen
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