Tagliatelle Pasta with Prosciutto and Creamy Mascarpone Sauce

Learn how to make this Italian pasta with a creamy mascarpone and prosciutto sauce

 Super easy and ready in no more than 20 minutes

Buon appetito!

Here is one of my favorite, super easy, last-minute go-to dinner recipes. 
A pasta that's flavorful and delicate. Light, creamy, and cheesy all in the same mouthwatering bite.

Just picture this: fresh egg tagliatelle (even better if homemade!) coated with a scrumptious layer of mascarpone pasta sauce, exploding with bits of heavenly prosciutto, all mingled with crunchy walnuts pieces and freshly grounded pepper. 

Are your tastebuds as excited as mine now?!?
Well, if you've never enjoyed the flavor combination of mascarpone cheese with prosciutto (a common pizza topping in Italy) you really should! It's a true match made in heaven. Italian food heaven in this case ...  if there is such a thing :) 

What's not to love about dinner that tastes this delicious, and requires only a handful of ingredients (check the list below!!)  AND is ready in less than 20 minutes?!? 
I'm serious, by the time you boil the water, and cook the pasta (which could be as little as five minutes if you use fresh egg tagliatelle), the cream sauce will be ready. Toss it all together and eat it as fast as you can.
I'm sure once you try it too, it will end up on your list of best-loved, Italian dishes.

This pasta is great for any weeknight dinner for the family or a quick get-together with friends. But it's also perfect for a fancier dinner party. Yes, your guests will be impressed by the choice of selected, delicate and oh-so-Italian ingredients. Just make sure not to mention your guests it only took you few simple steps and 20 minutes to whip it up ... It will be our little secret :)

Ready to try this?!? 

Other Italian Recipe you might like:

Spaghetti all'Amatriciana

Traditional Risotto with Calamari (Squid) 

Spaghetti all Puttanesca

Step-by-step Authentic Seafood Risotto

Authentic Italian Pasta with Calamari (Squid) Sauce

Risotto with Shrimp and Asparagus 

Traditional Frittata di Spaghetti

Easy-to-make Seafood Paella

Risotto with Smoked Salmon and Zucchini

Now, open WIDE :)

This recipe first appeared on Cooking with Manuela in April 2018

INGREDIENTS:

YIELD: 4 servings

1. • 1/2 tablespoon of unsalted butter (or extra virgin olive oil)
   • about 4 oz (115 gr) of Italian prosciutto (crudo di Parma, San Daniele, or similar)
   • 8 oz (225 gr) of mascarpone cheese
   • half cup (30 gr) of  Parmesan cheese, freshly grated (grana padano or pecorino romano cheese)
   • freshly grated black pepper
   • 4 tablespoons of walnuts, in small pieces (optional)
   • salt and pepper
   • 8.8 oz (250 gr) of egg tagliatelle 

PREPARATION:

TIME: 20 minutes
Bring a large pot of salted water to a boil over high heat. Cook pasta al dente when it boils, following the pack instructions (5-6 minutes depending on the pasta).

Cut the prosciutto into small strips.

In a large skillet or large sauce pan melt the butter over medium heat. Add the mascarpone cheese with a few tablespoons of pasta cooking water. Let it melt and remove it from the stove. Sprinkle with freshly grated pepper.

When ready, drain pasta and add the cooked pasta to the skillet. Save some of the cooking water if you need to make the sauce a little thinner.
Add the grated Parmesan cheese, the prosciutto cut in strips and toss.

Divide into 4 plates and top with walnuts and more pepper if you like.

Enjoy :)

RECIPE CARD: Tagliatelle Pasta with Mascaprone and Prosciutto