Tagliolini with Prosciutto

Tagliolini alla Romagnola


Preparation info

  • Difficulty


  • Serves



Appears in

The Classic Pasta Cookbook

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

This is a classic example of how simple good Italian food can be. Handmade egg noodles, good quality prosciutto, Parmigiano-Reggiano and butter is all that is necessary to make a great dish. The only possible improvement would be the addition of fresh early peas when they are in season.


  • 6 tablespoons butter
  • 4 ounces prosciutto, sliced ⅛-inch thick and cut into ¼-inch strips about 1-inch long
  • 2 tablespoons salt
  • Tagliolini made with 3 eggs and 2 ¼ cups flour
  • ½ cup Parmigiano-Reggiano, freshly grated


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat.
  2. Put the butter in a 10-inch skillet and place over medium high heat. Add the prosciutto and Sauté until it is lightly browned. (If you want to use fresh peas, boil them in salted water, add them now and Sauté for 5 more minutes.) Remove from the heat and set aside.
  3. Add the salt to the boiling pasta water, add the tagliolini, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well, and toss with the sauce and the grated Parmigiano-Reggiano. Serve at once.

Also good with: