Description
Rich and decadent, this pasta dish is a perfect weeknight meal. Creamy mascarpone cheese complements salty prosciutto for a satisfying flavor.
Ingredients
Units
Scale
- 8.8 oz fresh egg tagliatelle (or fettuccine)
- 1/2 tablespoon unsalted butter
- 4 oz Italian prosciutto (Prosciutto di Parma, San Daniele, or similar), cut into strips
- 8 oz mascarpone cheese
- 1/2 cup freshly grated Parmesan cheese
- Freshly ground black pepper
- 4 tablespoons walnuts, chopped (optional)
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Cook the tagliatelle al dente according to package instructions, usually 4-5 minutes for fresh pasta. Reserve about 1 cup of pasta water before draining.
- While the pasta cooks, cut the prosciutto into small strips.
- In a large skillet, melt the butter over medium heat. Add the mascarpone and a few tablespoons of pasta water. Stir until the mascarpone melts into a smooth sauce. Remove from heat and season with freshly ground black pepper.
- Add the drained tagliatelle to the skillet with the mascarpone sauce. Toss to coat, adding more pasta water if needed to thin the sauce.
- Add the grated Parmesan and prosciutto strips. Toss everything together until well combined.
- Divide the pasta among 4 plates. Top with chopped walnuts and more black pepper if desired. Serve immediately.
Notes
- Fresh egg tagliatelle is best here. It cooks quickly and has a tender texture that works with the creamy sauce. Dried pasta works too but takes longer to cook.
- Use high-quality Italian prosciutto. Prosciutto di Parma or San Daniele have the best flavor and texture.
- Don’t cook the prosciutto. It goes in at the end and stays tender. Cooking it will make it tough and chewy.
- Pasta water is essential for thinning the mascarpone. The starch helps the sauce cling to the pasta. Add it gradually until you reach the right consistency.
- The sauce should be creamy but not thick. It should coat the pasta without pooling at the bottom of the bowl.
- Mascarpone is mild and creamy. It doesn’t have much flavor on its own, so the Parmesan and prosciutto are important for seasoning.
- Toast the walnuts in a dry pan for 2-3 minutes before adding them to the pasta. It brings out their flavor and adds extra crunch.
- Use a good-quality Parmesan. Freshly grated makes a difference here.
- This pasta is rich. Serve smaller portions or pair with a simple green salad.
- Leftovers don’t reheat well. The mascarpone can separate and the pasta gets gummy. This is best eaten immediately.
- For a fancier presentation, serve in shallow bowls and garnish with whole walnut halves and a drizzle of good olive oil.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2
- Sodium: 400
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 3
- Protein: 15
- Cholesterol: 80