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Prosciutto and Creamy Mascarpone Pasta

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  • Author: Manuela Mazzocco
  • Yield: 4 servings 1x


  • 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


  1. 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).
  2. Cut the prosciutto in small strips.
  3. 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.
  4. When cooked and drained, add the tagliatelle. Save some of the cooking water if you need to make the sauce a little thinner.
  5. Add the grated Parmesan cheese, the prosciutto cut in strips and toss.
  6. Divide into 4 plates and top with walnuts and more pepper if you like.
  • Category: Main
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