Learn how to make a favorite Italian-style pasta dish with creamy mascarpone and prosciutto. The best part? It is ready to eat in about 20 minutes.
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.
Prosciutto and Creamy Mascarpone PastaManuela Mazzocco
- 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
- Bring a large pot of salted water to a boil. Cook the fettuccine 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.
Born and raised in Venice, Italy, Manuela now lives with her husband and two children in Los Angeles, California. In her blog, Cooking with Manuela, she strives to share her passion for Italian food. As a mom of two young boys, most of her dinner preparations are done while checking homework, quizzing for science tests, and looking for Lego pieces. Her step-by-step recipes help readers create delicious food while on a busy schedule. There is nothing as special as ending your day with your family or friends sharing a good conversation and a tasty homemade meal.