Tagliatelle with Prosciutto Crudo and Arugula

stampa
A classic combination, which becomes surprising when combined with Tagliatelle all'Uovo. Ready in a few minutes, this is a delicious dish.
Recipes by Meat, Vegetables
Number of people:
4
Level of difficulty:
Low
Required time:
20'
Nutritional values
per serving prepared according to this recipe.

Energy value
531 Kcal
- Protein
20 g
- Carbohydrates
47 g
- Fat
29 g

 
250 g
Prosciutto crudo di parma
 
150 g
Parmigiano Reggiano grated
 
60 g
Butter
 
20 g
Shallots
 
1
Extra virgin olive oil
 
3 tablespoons
Arugula
 
1 bunch
Black pepper
 
as needed

Preparation

1
Clean and chop the shallots very finely.
1
In a pan, sauté the shallots in oil over medium heat for approximately 2-3 minutes.
1
Add the Prosciutto Crudo, cut into thin strips, add the pepper, and take off the heat after 1 minute.
1
In the meantime, cook the Barilla Emiliane Tagliatelle all'Uovo in plenty of salted water, drain after 5 minutes, when still al dente, and sauté in a frying pan with the salt. Add the arugula last, so that it remains raw and almost "crunchy".
1
Bind everything together with a pat of butter and grated or shaved Parmigiano Reggiano, depending on how you prefer it, then serve.

Chef's tips


For an even sweeter and more delicious recipe, you can replace the Prosciutto Crudo with Culatello di Zibello or, if you want it to be even more flavourful, with Alto Adige Speck.

Suggested wine


With this intense and slightly spicy dish, we recommend a slightly lively wine with soft hues and delicate sharp notes, with good, fruity and flowery overtones of a young wine, such as an Emilian Fortana or a Pignoletto from the hills of Bologna.

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