Recipe: Tagliatelle con Prosciutto di Parma e Panna

Translation: Tagliatelle (pasta) with Parma Ham and Cream

Ingredients

1 pound fresh tagliatelle (or fettucine)
1/4 pound Prosciutto di Parma DOP, sliced thick (like bacon) and cut into strips
8 tablespoons unsalted butter
3/4 cup freshly-grated Parmigiano-Reggiano (cheese)
Fresh-milled white pepper

Instructions

Boil the water for the pasta. Put the butter in a skillet large enough to the accommodate the pasta (during the final steps) and place it over the pot with the boiling water to melt it. Do not let it come to a simmer. Add the salt then the pasta when the water boils. Cover. Time your pasta, but reduce its cooking time by about two minutes. Drain the pasta when it is ready.

To the skillet, add the prosciutto and the drained pasta. Toss gently using two forks or wooden spoons. Add the cream then pepper to taste (although this dish should be lightly peppery). Add the Parmigiano and toss again. All of the ingredients should thoroughly coating the pasta. Serve.

Variations (for Elena P. from Salt Lake City)

Add diced tomatoes, peas, or a touch of olive oil from your leftovers to make this dish your own! You may also use your leftover tomatoes to create a tomato, onion and basil topped bruschetta. And although a red wine would work well with this dish, I would recommend a nicely chilled Gava (perhaps a Villa Sparina) to round it all out.