While I was a student at La Vecchia Scuola, we ate tagliatelle dressed with butter-crisped prosciutto at least twice a week. This quick dish was reserved for our busiest days. It’s what bolognesi cook when they want comfort food without the time involved in simmering a soulful ragù—and it’s perfect for a laboratorio churning out pasta at breakneck speed. Alessandra’s daughter, Stefania, prepared it using the most delicate local prosciutto, but you can substitute Virginia country ham, if you wish.
SERVES 6
4 TBSP [56 G] UNSALTED BUTTER
4 OZ [113.5 G] PROSCIUTTO DI PARMA, THINLY SLICED AND TORN INTO SLIGHTLY LARGER THAN BITE-SIZE PIECES
KOSHER SALT
1 RECIPE TAGLIATELLE (PAGE 88)
3/4 CUP [75 G] FINELY GRATED PARMIGIANO-REGGIANO
In a large sauté pan or skillet over medium heat, melt the butter until frothy and golden. Add the prosciutto. Cook until crispy, about 1 minute. Set the sauce aside.
Bring a large pot of water to a rolling boil over high heat. Season the water with salt (see page 25). When the salt dissolves, add the tagliatelle and cook until tender, 30 seconds to 1 minute.
Meanwhile, return the sauce to medium heat. Using a slotted pasta fork, transfer the pasta to the sauce and toss to coat. Add a splash of pasta cooking water to the pan and swirl vigorously to emulsify. Add 1/4 cup [25 g] of the Parmigiano-Reggiano and toss the pasta again. Serve immediately with the remaining Parmigiano-Reggiano sprinkled on top.
