in Italy

Pasta alla emiliana – delicious from Italy

updated

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Ingredients for 4 servings:

  • 300g tagliatelle
  • 200 g peas, frozen
  • 250 g cream
  • 125 g cooked ham
  • 40 g butter
  • 1 onion(s)
  • 70 g Parmesan, grated
  • Sugar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cream and ham sauce

Peel and finely chop the onion, and fry it in butter in a large pan until translucent. Add the cream and simmer for 3 minutes. Dice the ham and add it to the sauce. Add the peas as well. Season with sugar, salt, and pepper. Let the sauce simmer while the pasta cooks. When the pasta is tender, stir the Parmesan cheese into the sauce and immediately fold in the drained pasta. If the cheese is added too early, the sauce will become too thick.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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