Tagliatelle with Lemon Cream, Asparagus, and Prosciutto | culture: the word on cheese
Mascarpone and lemon come together to bring spring pasta to tangy new heights
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Ingredients
- 12 ounces asparagus (cut into 1-inch pieces)
- 12 ounces tagliatelle pasta
- 1 lemon
- 2 tablespoons plus 2 teaspoons unsalted butter (divided)
- ½ cup chopped leeks (light green and white parts only (about ½ medium leek))
- 4 ounces mascarpone cheese
- 2 to 3 ounces prosciutto (torn into 1-inch pieces)
- Kosher or sea salt (to taste)
- Ground black pepper (to taste)
- 2 to 3 ounces shaved Pecorino Romano
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