Thursday, October 17, 2019

Tagliatelle Pasta with Mascaprone and Prosciutto

Learn how to make this Italian pasta with a creamy mascarpone and prosciutto sauce
 Super easy and ready in no more than 20 minutes
Buon appetito!

Here is one of my favorite, super easy, last minute go-to dinner recipes. 
A pasta that's flavorful and delicate. Light, creamy and cheesy all in the same mouthwatering bite.
Just picture this: fresh egg tagliatelle (even better if homemade!) coated with a scrumptious layer of mascarpone sauce, exploding with bits of heavenly prosciutto, all mingled with crunchy walnuts pieces and freshly grounded pepper. 
Are your tastebuds as excited as mine now?!?
Well, if you've never enjoyed the flavor combination of mascarpone cheese with prosciutto (a common pizza topping in Italy) you really should! It's a true match made in heaven. Italian food heaven in this case ...  if there is such a thing :) 

What's not to love about dinner that tastes this delicious, requires only a handful of ingredients (check the list below!!)  AND is ready in less than 20 minutes?!? 
I'm serious, by the time you boil the water, and cook the pasta (which could be as little as five minutes if you use fresh egg tagliatelle), the sauce will be ready. Toss it all together and eat it as fast as you can.
I'm sure once you try it too, it will end up in your list of best-loved, Italian dishes.

This pasta is great for any week night dinner for the family or a quick get-together with friends. But it's also perfect for a fancier dinner party. Yes, your guests will be impressed by the choice of selected, delicate and oh-so Italian ingredients. Just make sure not to mention your guests it only took you 20 minutes to whip it up ... It will be our little secret :)

Ready to try this?!? 

Now, open WIDE :)

This recipe first appeared on Cooking with Manuela in April 2018


YIELD: 4 servings
    • 1/2 tablespoon of unsalted butter
    • about 4 oz (115 gr) of Italian prosciutto (crudo di Parma, San Daniele, or similar)
    • 8 oz (225 gr) of mascarpone cheese
    • half cup (30 gr) of  Parmesan cheese, freshly grated 
    • freshly grated black pepper
    • 4 tablespoons of walnuts, in piees (optional)
    • salt and pepper
    • 8.8 oz (250 gr) of egg tagliatelle 


TIME: 20 minutes
Bring a large pot of salted water to a boil. Cook the tagliatelle al dente when it boils, following the instructions on the box (4 to 5 minutes depending on the pasta).
Cut the prosciutto in small strips.
In a large skillet melt the butter over medium heat. Add the mascarpone cheese with a few tablespoons of water (from the pasta pan). Let it melt and remove from the stove. Sprinkle with freshly grated pepper.
When cooked and drained, add the tagliatelle. Save some of the cooking water if you need to make the sauce a little thinner.
Add the grated Parmesan cheese, the prosciutto cut in strips and toss.

Divide into 4 plates and top with walnuts and more pepper if you like.
Enjoy :)