Tagliolini with Prosciutto

Tagliolini alla Romagnola

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
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


  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