Tagliatelle with Prosciutto and Peas for Two

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Appears in Cook's Illustrated March/April 2015

An ingredient from Switzerland—not Italy—takes this classic to a new level.

SERVES 2

TIME 45 minutes

Tagliatelle with Prosciutto and Peas for Two

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. Froz...

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