Tagliatelle with Prosciutto and Peas

Holland America Line is teaming up with America’s Test Kitchen to offer an enticing selection of live onboard cooking shows and hands-on workshops where guests will learn foolproof techniques and user-friendly recipes to make delectable dishes with confidence.

Photo: Holland America Line

We prefer imported Prosciutto di Parma or domestically made prepackaged Volpi Traditional Prosciutto. If using slice-to-order prosciutto, ask for it to be sliced 1/16 inch thick. Look for a hard Gruyère that is aged for at least 10 months and use a rasp-style grater or the small holes of box grater to grate it. Tagliatelle is a long, flat, dry egg pasta that is about 1/4 inch wide. If you cannot find tagliatelle, substitute pappardelle.


Ingredients

  • 6 ounces thinly sliced prosciutto
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • Salt and pepper
  • 1 cup heavy cream
  • 1 pound tagliatelle
  • 1½ cups frozen petite peas, thawed
  • 1 ounce Parmesan cheese, grated (½ cup)
  • 1 ounce Gruyère cheese, grated (½ cup)

Preparation

  1. Slice 5 ounces prosciutto crosswise into ¼-inch-wide strips; set aside. Mince remaining 1 ounce prosciutto. Melt butter in 10-inch skillet over medium-low heat. Add Shallot and ¼ teaspoon salt and cook until softened, about 2 minutes. Stir in cream and minced prosciutto and bring to simmer. Cook, stirring occasionally, until cream mixture measures 1 cup, 5 to 7 minutes. Remove pan from heat and cover to keep warm.
  2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 2 cups cooking water, then drain pasta and return it to pot.
  3. Add 1 cup reserved cooking water, cream mixture, prosciutto strips, peas, Parmesan, Gruyère, and 1 teaspoon pepper to pasta. Gently toss until pasta is well coated. Transfer pasta to serving bowl and serve immediately, adjusting consistency with remaining reserved cooking water as needed.
February 2019

Saganaki Cheese with Ouzo Sauce

Dining on board Celebrity Cruises is an experience for all the senses.

Read more

February 2019

Burrata Salad

We look to create the indelible and unforgettable, to elevate the senses with the spectacular and dramatic, and to perfectly set the stage for...

Read more

January 2019

Wagyu Beef Crudo

Creativity, innovation and gracious service are the hallmarks of Crystal’s culinary philosophy. Our European-trained staff is immediately...

Read more