Tagliatelle with Prosciutto and Peas
Why This Recipe Works
Good ingredients are at the heart of all Italian cooking, so we chose ours through careful testing. Opting for a dried Italian-made egg pasta over traditional dried pasta got us very close to the texture of labor-intensive fresh pasta. Frozen peas, picked at peak ripeness, offered the most consistently sweet results. To capture the full flavor of pricey prosciutto di Parma, we infuse a portion of it into the cream and then finish with raw strips that retain their aromatic intensity and supple texture. Finally, we bucked tradition and subbed in unconventional aged Gruyère for a portion of the Parmesan cheese.