Taglierini con piselli, prosciutto cotto e panna

Taglierini with peas, ham and cream

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This creamy sauce is perfect for a dish of fine taglierini, although you could use tagliatelle or reginette. If you do not have any stock to hand, make it with vegetable bouillon powder. This sauce does not really need pepper, but add it if you like.


  • 60 g/ oz/4 tbsp unsalted butter
  • 200 g/


Heat the butter in a small saucepan and when the butter has melted, add the peas and half the stock. Put the lid on the pan and cook very gently until the peas are done, adding more stock as necessary, so that the peas are always cooking in some liquid. Mix in the ham and the cream and season with salt and nutmeg.

While the peas are cooking, cook the taglierini, which takes only 2 minut