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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Homemade Tagliatelle with Sage, Bacon, and Browned Butter Sauce

This is the start of Italian Week on this blog. After watching America’s Test Kitchen where they made this pasta, I was motivated to make three related dishes. Two involve the pasta recipe, and then there is a surprise one on Friday. It’s more American than Italian, but that often is the case with the Italian food I ate growing up (and about half of my family is Italian…sooooo, yeah). You can make this pasta and have it with any sauce. In fact, I only tossed half of the pasta with sauce and left the rest plain for the next recipe. I reheated it in a marinara sauce and it was great.

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