Tagliatelle with prosciutto di Parma (Tagliatelle al prosciutto di Parma) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 94) by Lynne Rossetto Kasper

  • onions
  • tagliatelle pasta
  • prosciutto di Parma
  • meat broth
  • Parmigiano Reggiano cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on January 29, 2018

    I used brown chicken stock and found that it rather dominated the flavor of the sauce. The prosciutto seemed almost like an afterthought.

  • jahqdruh on May 28, 2017

    This was fabulous. Served with the asparagus Parma-style from the same book.

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