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Tagliatelle Al Prosciutto
By Ilysse on April 27, 2006
0 Reviews
- Prep Time: 30 mins
- Total Time: 30 mins
- Servings: 4-8
About This Recipe
"Sinful. Once apon a time I copied a handful of recipes into my computer. Unfortunately I didn't note where the recipe came from. Chances are, I've changed them enough so it doesn't matter, but if I ever find the origional I will edit this and give credit where its due."
Ingredients
- 3/4 lb prosciutto, cut into small pieces
- 1 cup milk or 1 cup cream
- 2 cups meat broth or 2 cups chicken broth
- 1 (28 ounce) cans whole Italian plum tomatoes, drained and broken apart
- salt and pepper
- 1 lb tagliatelle pasta noodles or 1 lb fettuccine pasta
- 1 tablespoon butter
- 1/2 cup fresh parmigiano-reggiano cheese, grated
Directions
- Put prosciutto into a medium saucepan and cook over low heat stirring often until fat is translucent, about 5 minutes.
- Meanwhile heat broth and tomatoes together over medium heat in a separate pot.
- Season prosciutto with pepper. Add milk and bring heat gradually to medium high.Cook 10-15 minutes. Stirring frequently.
- Add tomato-broth mixture. Drop heat to medium low and simmer for 15 minutes stirring occasionally.
- Meanwhile cook pasta as directed on box.
- Toss hot cooked pasta with butter and parmigiano.
- Add the sauce and toss well.
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Tagliatelle Al Prosciutto (cont.)
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Nutrition Facts
Serving Size: 1 (193 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 579.4
- Calories from Fat 119
- 20%
- Amount Per Serving
- %
- Total Fat 13.3g
- 20%
- Saturated Fat 6.3g
- 31%
- Cholesterol 119.1mg
- 39%
- Sugars 7.3 g
- Sodium 253.8mg
- 10%
- Total Carbohydrate 92.2g
- 30%
- Dietary Fiber 6.1g
- 24%
- Sugars 7.3 g
- 29%
- Protein 23.7g
- 47%
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