Best Tagliatelle With Prosciutto And Butter 1066551 Recipes

TAGLIATELLE WITH PROSCIUTTO AND BUTTER

Steps:

• Bring large pot of water to boil over high heat
• In a large skillet, melt butter over medium-high heat until frothy and golden, about 1 minute. Add Prosciutto in one flat layer. Do in batches if necessary. Cook until crisp. Remove 1/2 to a paper towel lined plate. Leave remainder in the skillet and remove skillet from heat
• Season boiling water with salt. When salt dissolves, add tagliatelle and cook according to package directions for al dente, want it slightly under cooked because it will cook additionally when added back to skillet.
• Just before pasta is ready, return skillet to the heat and warm over medium. Do not drain the pasta but use slotted past fork or tongs and transfer the cooked pasta directly to skillet. Working QUICKLY, add 1/2 cup of cheese, and about 1/4 cup of the the pasta cooking water and stir vigorously to emulsify, while gently jostling the pan back and forth with the other hand at the same time, and cook just until sauce is silky, about 1 minute.
• Divide the pasta in shallow bowls, sprinkle with pepper, remaining prosciutto, SERVE IMMEDIATELY, along with more grated cheese.

TAGLIATELLE WITH WILD MUSHROOMS, PEAS AND PROSCIUTTO

Steps:

• In a large skillet set over moderate heat 2 tablespoons of the butter and the oil until hot, add the shallot and cook, stirring, 3 minutes, or until softened. Add the mushrooms, thyme and salt and pepper to taste and cook the mixture, stirring occasionally, for 7 minutes, or until mushrooms are lightly golden. Add the prosciutto and peas and cook for 1 to 2 minutes, or until heated through. Add the cream and simmer just until lightly thickened.In a large pot of boiling salted water add the tagliatelle and cook it until al dente. Drain the pasta and transfer it to a serving bowl. Add the remaining butter to the pasta and toss to combine. Add the sauce and toss to coat the pasta. Serve with the Parmesan.

TAGLIARELLE WITH TRUFFLE BUTTER

Steps:

• Add 1 tablespoon salt to a large pot of water and bring to a boil.
• Meanwhile, in a large (12-inch) saute pan, heat the cream over medium heat until it comes to a simmer. Add the truffle butter, 1 teaspoon salt, and 1/2 teaspoon pepper, lower the heat to very low, and swirl the butter until it melts. Keep warm over very low heat.
• Add the pasta to the boiling water and cook for 3 minutes, exactly. (If you're not using Cipriani pasta, follow the directions on the package.) When the pasta is cooked, reserve 1/2 cup of the cooking water, then drain the pasta. Add the drained pasta to the saute pan and toss it with the truffle-cream mixture. As the pasta absorbs the sauce, add as much of the reserved cooking water, as necessary, to keep the pasta very creamy.
• Serve the pasta in shallow bowls and garnish each serving with a generous sprinkling of chives and shaved Parmesan. Sprinkle with salt and pepper and serve at once.