Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
Pasta with Courgettes-Zucchini Cream
Lasagna with Ricotta
Tagliatelle with Ham and Cream Sauce
This sauce is very good with any kind of pasta. You might want to try it also with Penne rigate or Fusilli, in this case you will need a little less of double cream. This is because the Tagliatelle are a kind of pasta that absorbs more sauce than others.
Every 2-3 People
- 200 g di tagliatelle
- 300ml of double cream
- 50 g of cooked ham
- 25 g of butter
- 2 table spoons of parmigiano
reggiano cheese (grated)
Thinly chop the ham and cook it in a large frying pan with the butter.
Slowly add the cream and always stirring half of the parmigiano.
Let cook a few minutes, low flame and then remove from heat.
In salted water boil the tagliatelle.
When the pasta is ready, drain and place it in the frying pan with the sauce, turn the heat on, low flame.
Stir for a few minutes and let the pasta take the flavor of the ham and cream. Add the remaining parmigiano, stir and remove from the fire.