Tagliolini With San Daniele Prosciutto
Published July 6, 1999
- Total Time
- 15 minutes
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Ingredients
Pinch of salt
1 pound tagliolini, fresh or dried
1 tablespoon sweet butter
½ pound San Daniele prosciutto (half in 2 thick slices, minced; half in paper-thin slices)
½ cup light cream
1 teaspoon poppy seeds, if desired, plus more for sprinkling
2 teaspoons freshly grated Parmigiano-Reggiano cheese
Nutritional analysis per serving (4 servings)
1 gram carbs; 82 milligrams cholesterol; 233 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 9 grams saturated fat; 18 grams fat; 1560 milligrams sodium; 17 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a large pot (at least 6 quarts) of water to boil. Add salt, and let boil again. Cook tagliolini until slightly firm.
- Step 2
While pasta cooks, prepare sauce. Melt butter over medium heat in a saucepan or skillet big enough to hold the pasta. Add the minced prosciutto. Saute just until the ham gives off some fragrance. Add cream and poppy seeds, if you are using them. Stir well, then add cheese and stir well. Remove from heat.
- Step 3
When pasta is cooked, drain thoroughly (do not rinse) and then add to saucepan. Return pan to heat, and quickly toss noodles and sauce until well combined.
- Step 4
Serve on warm plates. Using tongs or a pasta fork, fill a teacup or bowl (6-ounce size) with pasta and then carefully turn it onto the middle of each plate so that a nest of pasta is formed. Cover each nest with a layer of prosciutto slices and then toss a few poppy seeds around the perimeter.
Private Notes