Chef's Recipe


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.

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.


  • 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)


  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.


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