Tagliatelle with Prosciutto and Pecorino

Tagliatelle with prosciutto and pecorino is a creamy and very tasty first course, a variation on a classic of Italian cuisine. Here is the recipe.

Ingredients

• 250g of fresh egg tagliatelle
• 150g of sliced raw ham
• 100g of grated Pecorino Romano
• 200ml of cooking cream
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil
• 1 clove of garlic (optional)

Preparation

1. Bring a pot of salted water to a boil for cooking the tagliatelle.
2. In the meantime, cut the raw ham into strips and set aside.
3. Heat a drizzle of oil in a pan over medium heat. You can add a clove of garlic if you like to flavor the oil, remembering to remove it before it becomes too dark.
4. Add the raw ham to the pan and let it brown slightly until it becomes crispy.
5. Pour the cream into the pan and let it heat up with the raw ham. Adjust with salt and add black pepper to taste.
6. When the pasta is al dente, remove the tagliatelle from the cooking water with a slotted spoon and transfer them directly into the pan with the cream and ham.
7. Toss the tagliatelle in the pan, adding a bit of the cooking water to properly coat the pasta.
8. Add the grated pecorino and stir well until the cheese has melted, creating a smooth cream.
9. Plate the tagliatelle, add an extra sprinkle of pecorino and a turn of black pepper if desired, and serve immediately.

Curiosity

Pecorino Romano is a hard, salty cheese with a strong flavor that pairs perfectly with the sweetness of the cream and the intense taste of raw ham. This combination is highly appreciated, and the pasta coated in this way takes on a unique flavor and a distinctive creaminess.

If you like pairing with wine, these tagliatelle can be ideally accompanied by a glass of fresh, aromatic white wine, such as Trebbiano or Verdicchio, which with its acidity balances well the rich and savory flavor of the dish.