Filed Under: Cheese, Dinner, Lunch, Pasta, Pork, Recipes, Vegetables

Tagliatelle with Parma Prosciutto

This is a classic Italian dish made with ingredients from the region that I visited. We made a version of this dish in a group cooking class at Academia Barilla.

November 1st, 2012

by LeeAnne Wright

Makes 6 servings
Prep Time
Prep time to table time is 20 minutes
  • 1 lb tagliatelle pasta
  • 4 tbsp extra virgin olive oil, divided
  • 2 pints grape tomatoes, halved
  • 2 cups fresh or frozen (defrosted) green peas
  • 12 slices Parma prosciutto (very thin)
  • 1/4 cup finely grated Parmesan cheese
  • 2 tbsp finely chopped basil Parmesan cheese curls, for topping
  1. Bring a large pot of salted water to a boil. Add pasta, cooking according to package instructions.

  2. Meanwhile, in a large saucepan, heat 2 tablespoons of oil over medium heat. Sauté tomatoes for 5 minutes until skin splits; season with salt and pepper.

  3. Reserving 1 cup of pasta water, drain pasta and transfer to saucepan with tomatoes. Add peas, prosciutto and grated Parmesan cheese to saucepan and toss with pasta. Add remaining olive oil and 1/2 cup of pasta water and toss for 1 minute; add remaining pasta water if needed. Serve on a platter, topping with basil and Parmesan cheese curls.

Nutrients Per Serving

492 calories, 16 g fat, 88 mg calcium, 660 mg sodium, 64 g carbohydrates, 4 g fibre, 15 g protein. Excellent source of vitamins C and K; good source of iron; source of fibre and calcium.

Tagliatelle with Parma Prosciutto
Photography by Ryan Szulc

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