There’s a pasta with prosciutto that is served in a Parmesan wheel at a restaurant called Carlucci’s. Once you have had this, there is nothing you crave more. This is why once I saw America’s Test Kitchen do Tagliatelle with Prosciutto and Peas, I had to make it!
Current season recipes are free. Old seasons require a subscription. FYI
This is delicious. Not as good as Carlucci’s, but hey we can’t have everything.
Time: 20 mintues
Skill Level: Must be able to boil water
Amount: 4-6 servings
- 6 oz thinly sliced prosciutto
- 1 Tbl unsalted butter
- 1 shallot, minced
- Salt and pepper
- 1 cup heavy cream
- 1 pound of pasta (The recipe calls for tagliatelle, but I used some whole wheat cheapo linguine noodles and it was just fine)
- 1 1/2 cup frozen peas, thawed
- 1 oz grated parmesan cheese (~1/2cup)
- 2oz grated gruyere cheese (~1/2cup) THIS CHEESE IS IMPORTANT b/c gruyere actually will melt and not turn to clumps in your pasta…Doing all parmesan will.
- Slice 5 ounces prosciutto crosswise into strips and set aside.
- Mince remaining 1 oz prosciutoo.
- Melt butter in skillet over medium-low heat. Add shallot and some salt. Cook until softened – 2 minutes.
- Add cream and minced prosciutto. Bring to a simmer.
- Cook stirring occasionally until cream mixture reduces to ~1 cup (5-7 minutes).
- In a large pot, cook pasta according to directions on the box. When finished, reserve 2 cups of cooking water, drain the pasta and return to pot.
- To the pasta, add 1 cup of the reserved cooking water, the cream mixture, prosciutto strips, peas, parmesan, gruyere, and 1 tsp of pepper. Toss until pasta is coated. Add more cooking water as needed.