Tagliolini with Lemon, Cream, and Prosciutto
A truly delicious and appetizing first course, the prosciutto flavored in butter creates a creamy and tasty sauce that perfectly combines with the grated lemon peel!
The recipe comes from the Amalfi Coast, where lemons are large, sweet, and fragrant.
Easy and very quick recipe, the lemon sauce is ready in 10 minutes while the pasta is cooking.
If you love long pasta formats, also try these Spaghetti with Chili Peppers, Dried Tomatoes, and Crumbled Tarallo.
If you are looking for fresh and summer recipes, click on my “Summer Special“.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: All Seasons, Spring, Summer
Ingredients for Tagliolini with Lemon, Cream, and Prosciutto
- 14 oz Egg Tagliolini (fresh)
- 9 oz Prosciutto (fiocco)
- 7 tbsps Butter
- 1 packet Cream (for cooking)
- 2 Lemons (grated zest)
- to taste Black Pepper (ground)
Tools
- Food Scale
- Cutting Board with two side trays for waste
- Pan Set of non-stick pans
Preparation of Tagliolini with Lemon, Cream, and Prosciutto
First, at the deli or supermarket, try to buy the fiocco, as it is the sweetest and softest part of the prosciutto. The sauce should not have a rustic flavor, but a delicate one.
Take a cutting board and cut the prosciutto into strips.
Then flavor in a pan over low heat (it should NOT brown and should NOT become crispy) the prosciutto in the butter.
Meanwhile, bring a tall pot of salted water to a boil with a drizzle of oil to help untangle the egg pasta.
Drain the tagliolini very al dente and save a ladle of the cooking water.
Pour the egg tagliolini into the pan with the prosciutto, add the cream, and toss together with the reserved cooking water.
Off the heat, sprinkle the pasta with black pepper and a lot of grated lemon.
Serve the tagliolini with lemon cream and prosciutto very hot.
Notes and Tips
“The recipe comes from the Amalfi Coast, where lemons are large, sweet, and honey-scented, where basil grows with broad leaves and, unlike the pungent Ligurian type, retains the aroma imparted by the Mediterranean sun. In Neapolitan cuisine, we more often find Parmesan instead of strong pecorino: the softness of the flavors reflects the climate and the influences of French rule. In its immediacy, this dish, both humble and refined, requires top-quality ingredients.” (see here)
Calories: 100 g of pasta with cream and prosciutto is about 500 Kcal.
Shopping Tips!!!
To make this recipe, I used this set of non-stick pans of various sizes which clean up in a jiffy and are dishwasher safe!
To make this recipe, I used this set of non-stick pans of various sizes which clean up in a jiffy and are dishwasher safe!
