New Recipes

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

Written on Monday, 14 February 2011 08:23

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.
Serve immediately.