Tagliolini al Prosciutto












Recipe of the Month

Tagliolini al Prosciutto
(Tagliolini Pasta with Prosciutto)

This simple, yet elegant, pasta dish can be found on menus throughout the hill town of San Daniele del Friuli, where the famous prosciutto is produced.

12 ounces dried tagliolini, tagliatelle, or fettucine pasta
1 cup heavy cream
8 ounces prosciutto di San Daniele, thinly sliced and cut into 1-inch pieces
2 teaspoons poppy seeds

Bring a large pot of lightly salted water to a boil over high heat. Add the pasta; cook until just tender, about 10–12 minutes. Drain and place in a large serving bowl.

Warm the cream in a small saucepan over medium-high heat. (Do not bring to a boil.) Pour over the cooked pasta; toss to coat. Stir in the prosciutto and poppy seeds. Season to taste with salt.

Serves 4 to 6.