|Tagliatelle with Prosciutto and Parmesan|
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Slice the prosciutto into strips identical in width to the tagliatelle. Trim off any rind and large expanses of fat, render these down and cook until it forms crackling. Drain on kitchen paper.
Cook the pasta according to its provenance. If it‘s home made it needs very much less time than the bought variety. See the pasta recipe and method elsewhere in this collection.
Melt the butter in a saucepan over a low heat, stir in the prosciutto and heat through. Be careful not to fry the ham.
Drain the tagliatelle and pile into a warmed serving bowl.
Scatter over all of the Parmesan cheese and top with the buttery prosciutto.
Season well with freshly ground black pepper, and garnish with the sage leaves and crackling.
Best-Ever Pasta. Linda Fraser, cons. ed. Anness Pub. 1996
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