Tagliatelle with Prosciutto and Peas | America's Test Kitchen
An ingredient from Switzerland—not Italy—takes this classic to a new level.
Keywords
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 6 ounces thinly sliced prosciutto
- 1 tablespoon unsalted butter
- 1 shallot, minced
- Salt and pepper
- 1 cup heavy cream
- 1 pound tagliatelle
- 1 1/2 cups frozen petite peas, thawed
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 1 ounce Gruyère cheese, grated (1/2 cup)
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