Tagliatelle with Poppy Seeds and Prosciutto
Poppy seeds lend their toasty aroma to this creamy pasta dish, based on one served by chef Matthew Accarrino at SPQR in San Francisco. See the recipe »
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Cooking tools:
- Skillet
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Serving platter
- Spoon
- Grater
- Citrus press
Ingredients
- 2 tbsp. unsalted butter
- 2 tbsp. extra-virgin olive oil
- 2 large shallots, thinly sliced
- Kosher salt
- freshly ground black pepper
- 2 tbsp. poppy seeds
- 1⁄2 cup white wine
- 1⁄2 cup buttermilk
- 1⁄2 cup heavy cream
- 1 lb. tagliatelle or fettuccine
- 2 oz. prosciutto, thinly sliced
- 1⁄2 cup finely grated Parmesan, plus more to garnish
- 4 scallions, cut into 1/2″ slices
- Juice of 1/2 lemon
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