Subj : 15 Minute Dinners - 12
To   : All
From : Dave Drum
Date : Tue Nov 22 2022 15:15:07

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tagliatelle w/Prosciutto & Butter
 Categories: Five, Pasta, Pork, Cheese
      Yield: 2 servings
 
      6 tb Unsalted butter
      2 oz Prosciutto; in bite-size
           - pieces
           Salt & black pepper
    3/4 lb Tagliatelle; handmade fresh
           - or store-bought
    1/2 c  Fine grated Parmigiano
           - Reggiano; more to garnish
 
  Bring a large pot of water to a boil over high heat.
  
  In a large skillet, melt the butter over medium-high
  heat until frothy and golden, about 1 minute. Add half
  the prosciutto in one flat layer. Cook until crisp, 1 to
  2 minutes, then transfer cooked prosciutto to a paper
  towel-lined plate. Repeat with remaining prosciutto,
  leaving it in the skillet, and remove skillet from heat.
  
  Season the boiling water lightly with salt. When the
  salt dissolves, add the tagliatelle and cook until
  toothsome and slightly undercooked, 2 to 4 minutes or
  
  according to package instructions.
  
  Just before your pasta is ready, return the skillet to
  the heat and warm over medium. Do not drain the pasta,
  but use a slotted pasta fork or tongs and transfer the
  cooked pasta directly to the skillet. Working quickly,
  add ½ cup Parmigiano-Reggiano and about ¼ cup of the
  pasta cooking water and swirl vigorously to emulsify,
  jostling the pan at the same time, and cook just until
  sauce is silky, about 1 minute.
  
  Divide the pasta among shallow bowls, sprinkle with
  pepper and remaining prosciutto and serve immediately,
  along with more Parmigiano-Reggiano if desired.
  
  Recipe from: Evan Funke
  
  Adapted by: Alexa Weibel
  
  Yield: 2 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Everyone seems normal until you get to know them.

--- Talisman v0.46-dev (Windows/x86)
 * Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)

.