Tagliatelle con Mortadella

Preparation info

  • Serves


    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 1 pound tagliatelle (egg noodles)
    • salt
    • 4 tablespoons butter
    • ¼ pound mortadella, cut in thin strips
    • freshly grated parmesan


    Boil noodles in salted water until they are cooked to al dente tenderness. Drain.

    Melt butter in a thick-bottomed frying pan; sauté the Mortadella in it for 3 minutes. Toss the hot noodles with freshly grated Parmesan cheese, then with the Mortadella and butter sauce. Sprinkle with additional cheese and serve immediately.