Tagliatelle al Prosciutto
Chef William Mattiello
Via Emiliana
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.
Ingredients
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
Shaved Parmigiano-Reggiano
2 cups white wine, or to taste
Steps
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