Tagliatelle with Prosciutto and Peas

This should have been a simple recipe, but I had some trouble at the grocery stores. Yes, plural. First, I only bought half of the prosciutto needed, because I had sticker shock and couldn’t fathom the possibility that the one package was not enough. Oops. Well, not really an oops since I decided to make it work. I did a single batch of pasta, then ended up having enough sauce leftover to make some more pasta to coat with the rest. Soooo, I made the recipe below reflect the “half” amount. In case you’re thinking I’m part-vegetarian (not that such a thing exists), K also agreed that it was enough. You got the flavor, you got some meat in most bites, and it was satisfying. Especially because the pasta is so eggy and rich.

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The other problem came from the pasta. I figured I would have no trouble picking up tagliatelle or pappardelle, but there was only one option, and it was a box of dried pappardelle for $9!!! One pound of pasta for $9?? Is it magical??? After spending so much for the prosciutto (and cheese), there was no way I was paying that amount for pasta. No way. I even went to a different grocery store looking for an option, but they didn’t have ANY. Geez. Well, making it myself was the best option then. One hour of my time, plus about $1 or less of ingredients later, I had my pasta. So, there! Take that, $9 pasta!

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Directions for Tagliatelle with Prosciutto and Peas

Adapted from America’s Test Kitchen (Season 16)

  • 3 ounces thinly sliced (1/16 inch if you are getting it sliced) prosciutto (imported Prosciutto di Parma was recommended, but I could only find Boar’s Head)
  • 1 Tablespoon butter
  • 1 shallot, minced
  • Salt
  • Pepper
  • 1 cup heavy cream
  • Double batch of homemade tagliatelle or 1 pound from the store (note…I cut the pasta by hand like I did here)
  • 1.5 cups frozen peas
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Gruyere cheese (aged at least 10 months)

Slice 3/4 of the prosciutto into 1/4-inch wide strips. Take the rest of the prosciutto and mince it. Melt the butter in a large skillet over medium heat. Add the shallot and a pinch of salt. Cook until the shallot softens (a couple minutes), then stir in the cream and minced prosciutto and bring to a simmer. Stir occasionally and cook until the mixture is reduced to about 1 cup total, roughly 5 minutes. Remove from heat and cover it.

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Cook your pasta until al dente, reserving 2 cups of the pasta water as you drain the pasta. Return the pasta to the pot and add 1 cup of the pasta water, the cream mixture, the sliced prosciutto, peas, Parmesan, Gruyere, and ground pepper.

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Toss the pasta until well-coated. Add more pasta water or pepper if necessary. Serve.

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Directions for Tagliatelle with Prosciutto and Peas (without pictures)

Adapted from America’s Test Kitchen (Season 16)

  • 3 ounces thinly sliced (1/16 inch if you are getting it sliced) prosciutto (imported Prosciutto di Parma was recommended, but I could only find Boar’s Head)
  • 1 Tablespoon butter
  • 1 shallot, minced
  • Salt
  • Pepper
  • 1 cup heavy cream
  • Double batch of homemade tagliatelle or 1 pound from the store (note…I cut the pasta by hand like I did here)
  • 1.5 cups frozen peas
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Gruyere cheese (aged at least 10 months)

Slice 3/4 of the prosciutto into 1/4-inch wide strips. Take the rest of the prosciutto and mince it. Melt the butter in a large skillet over medium heat. Add the shallot and a pinch of salt. Cook until the shallot softens (a couple minutes), then stir in the cream and minced prosciutto and bring to a simmer. Stir occasionally and cook until the mixture is reduced to about 1 cup total, roughly 5 minutes. Remove from heat and cover it.

Cook your pasta until al dente, reserving 2 cups of the pasta water as you drain the pasta. Return the pasta to the pot and add 1 cup of the pasta water, the cream mixture, the sliced prosciutto, peas, Parmesan, Gruyere, and ground pepper. Toss the pasta until well-coated. Add more pasta water or pepper if necessary. Serve.

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