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Tagliatelle Fresche al Prosciutto Crudo

October 28, 2010

We actually made this pasta several weeks ago, but I forgot to post the recipe for you! So here it is, fresh tagliatelle with prosciutto crudo. Because of the prosciutto and Parmesan cheese, it’s slightly on the salty side, but it’s delicious! This pasta is also quite simple to make and can be paired just as nicely with store-bought pasta.

Tagliatelle Fresche al Prosciutto Crudo

Courtesy of La Cucina Italiana


5 ounces 1/8-inch-thick slices of prosciutto

3 Tablespoons unsalted butter

1/2 cup thinly sliced shallot

2 Tablespoons dry white wine

14 ounces fresh or dried tagliatelle

3/4 cup freshly grated Parmesan cheese


Bring a large pot of water to a boil. Meanwhile, cut fat from prosciutto; finely chop fat. Cut remaining prosciutto into 1/4-inch cubes.

Combine prosciutto fat and butter in a large skillet. Cook over medium heat, stirring occasionally for 2 minutes. Add shallot and cook for 1 more minute. Add cubed prosciutto and cook for 1 minute, then add wine and 1/4 cup of the boiling water; cook until liquid has evaporated, about 3 minutes, then remove from heat.

Add pasta to the boiling water and cook until al dente. Reserving 1/4 cup of the pasta cooking liquid, drain and immediately transfer to a large bowl.

Return skillet with prosciutto to medium-low heat. Add cheese and stir to combine. Immediately add contents of skillet and 1 Tablespoon of the pasta cooking liquid to pasta; toss to combine. Serve immediately and enjoy!

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