fresh tagliatelle with prosciutto crudo

tagliatelle fresche al prosciutto crudo

4 servings







Bring a large pot of salted water to a boil. Meanwhile, cut fat from prosciutto; finely chop fat. Cut remaining prosciutto into 
1/4-inch cubes. Combine prosciutto fat and butter in a large nonstick skillet. Cook over medium heat, stirring occasionally, for 2 minutes. Add shallot and cook for 1 minute more. Add cubed prosciutto and cook for 1 minute more, then add wine and ¼ cup of the boiling water; cook until liquid has evaporated, about 3 minutes, then remove from heat.
Add pasta to the boiling water and cook until al dente (about 3 minutes for fresh pasta). Reserving 1/4 cup of the pasta cooking liquid, drain and immediately transfer to a large bowl. 
Return skillet with prosciutto to medium-low heat. Add cheese and stir to combine. Immediately add contents of skillet and 1 tablespoon of the pasta cooking liquid to pasta; toss to combine. Add more pasta cooking liquid to moisten, if desired. Serve immediately.