Ingredients
Scale
- 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
Instructions
- 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.
- Category: Main