Tagliatelle al Prosciutto
Chef William Mattiello
New York City
This quick recipe has only six ingredients but delivers big flavor, thanks to authentic Italian ingredients like prosciutto and Parmigiano-Reggiano cheese. A simple white wine butter sauce allows the flavors to take charge without overwhelming the pasta. Chef William Mattiello uses the end piece of the prosciutto to control cost and waste.
6 tablespoons butter, divided
1 cup finely chopped onion
1 cup diced Prosciutto di Parma, end piece
8 oz. tagliatelle pasta, cooked and drained
Thinly sliced Prosciutto di Parma, end piece
2 cups white wine, or to taste
1. In large saute pan over medium-high heat, melt 4 tablespoons butter. Add onion and diced prosciutto; cook until edges are golden and caramelized.
2. Stir in wine and cook 1 minute to reduce slightly. Add cooked pasta and remaining 2 tablespoons butter; cook until butter melts and pasta is evenly coated.
3. To serve, top with sliced prosciutto and shaved Parmigiano-Reggiano cheese.
Photo courtesy of Consorzio Prosciutto di Parma