The TAGLIATELLE WITH PROSCIUTTO are a delectable first course from the Emilia tradition, particularly Bolognese, where they are often served at Sunday lunch. They are a simple and quick dish, yet rich in flavor and truly perfect even when entertaining guests.
The dish’s key ingredient is the base of cured prosciutto, usually the classic heel (gambuccio), which is cut into fairly small pieces, much like a meat ragù. The saltiness and richness of the prosciutto are softened by the sweetness of the shallot, which in this recipe is exactly in its place. What really makes the dish succeed, however, is perfectly cooked tagliatelle and finishing them in the pan together with all the ingredients, a little cooking water and a well-aged Parmigiano. This way the tagliatelle will be well coated and enveloped by the sauce, without adding cream or other fats that would only spoil the harmony of flavors.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lb fresh egg tagliatelle
- 5.3 oz cured prosciutto (the heel (gambuccio) or trimmings)
- 1 shallot (large or two medium)
- to taste extra virgin olive oil
- Half glass white wine
- to taste salt
- to taste black pepper
- 1.4 oz Parmigiano Reggiano PDO
Steps
The preparation of TAGLIATELLE WITH PROSCIUTTO is truly simple and quick.
First, thinly slice the onion or, even better, one or two shallots. Place them in a wide pan with a drizzle of oil, season lightly with salt and let them soften over low heat for 5 minutes, being careful not to burn them.
Add the cured prosciutto cut into strips and let it brown for 1 minute. Deglaze with the wine and, once the alcohol has evaporated, turn off the heat.
Bring plenty of water to a boil, salt it and cook the tagliatelle, or any pasta you prefer. Drain them while still al dente and transfer them to the pan with the sauce. Add two or three ladles of the starchy cooking water and finish cooking.
Off the heat, add the Parmigiano, pepper and toss to finish your tagliatelle with prosciutto.
Plate the tagliatelle with prosciutto and enjoy them hot and creamy.
Serve and enjoy them very hot and creamy.
