Tagliatelle With Prosciutto and Butter

Updated: Sept. 10, 2025

Total Time: 15 minutes (active preparation)

Servings: 2–3 (adjustable for portion size)

Ingredients

For 2–3 servings, scale as needed:

• 6 tablespoons unsalted butter (room temperature, if using)

• 2 ounces (56 g) prosciutto, torn into 2 cm–bite-size pieces

• Kosher salt (for water and seasoning)

• Freshly ground black pepper

• ¾ pound (340 g) fresh tagliatelle (or high-quality dry tagliatelle, as noted)

• ½ cup (50 g) finely grated Parmigiano-Reggiano, plus extra for garnish

• ¼ cup (60 mL) reserved pasta cooking water (critical for sauce emulsification)

Preparation (Step-by-Step)

1. Preheat & Prep Base Elements

• Water for Pasta: Bring a large pot (6–8 L) of water to a rolling boil over high heat. Add 1 tablespoon kosher salt (≈1 tsp) to create a salted base.

• Butter & Prosciutto Prep: In a large, heavy-bottomed skillet (cast iron or stainless steel), melt butter over medium-high heat. Let it foam, then cook until golden and nutty-smelling (≈1 minute); avoid browning beyond pale gold.

2. Crisp Prosciutto

• Add half the prosciutto in a single, even layer. Cook undisturbed for 1–2 minutes, stirring once halfway, until edges are crisp and lightly browned. Transfer to a paper towel-lined plate with a slotted spoon. Repeat with remaining prosciutto, leaving the browned butter in the skillet (this butter will form the sauce’s umami base).

3. Cook Tagliatelle to Al Dente

• Add tagliatelle to boiling salted water. Stir gently to prevent clumping. Cook until al dente with a slight core (≈2–4 minutes; fresh pasta typically needs 2–3 minutes, dry pasta 3–5 minutes). Reserve ¼ cup pasta water before draining (do not rinse pasta).

4. Emulsify the Sauce

• Reheat the skillet with browned butter over medium heat. Immediately transfer cooked pasta to the skillet (no draining). Add Parmigiano-Reggiano and reserved pasta water. Stir vigorously (swirl + jostle the pan) for 1 minute to emulsify the cheese into the butter, creating a silky, starch-thickened sauce.

5. Plate & Garnish

• Divide pasta into shallow bowls. Sprinkle with freshly ground black pepper and remaining prosciutto (roughly torn). Drizzle extra Parmigiano-Reggiano if desired. Serve immediately with crusty bread for dipping (optional).

Chef’s Variations & Notes

• Ribbon Pasta Swap: Substitute with fettuccine, pappardelle, or mafaldine for different shapes/textures.

• Fresh Peas (Optional): Add ½ cup frozen peas (thawed) for color; note: purists often oppose this.

• Prosciutto Quantity: For a richer bite, use 8 oz (113 g) prosciutto (per Italian “mangiamaccherone” tradition).

• Gnocchi Adaptation: Swap tagliatelle with gnocchi; top with black pepper + lemon juice for acidity.

User Comments

• Susan: “Not in any Italian house I was ever in. If you’re a real ‘mangiamaccherone,’ you put away 8 oz. :-)”

• Anonymous: “So easy, very delicious. Any ribbony pasta works. Do NOT add peas—it’s revolting.”

• Anonymous: “Made with gnocchi. Top with black pepper + lemon juice. Even without stringy pasta, it works!”

• Anonymous: “I’ve made this often; don’t change a thing—it’s perfect. I’m generous with prosciutto.”

Adapted from traditional Roman pasta techniques, emphasizing simplicity and bold flavor.