Tagliatelle with Prosciutto and Peas

Name: Tagliatelle with Prosciutto and Peas
Yield: Serves 4 to 6
Ingredients: 6 ounces, thinly sliced prosciutto; 1 tablespoon, unsalted butter; 1 , shallot, minced; , Salt and pepper; 1 cup, heavy cream; 1 pound, tagliatelle; 1 1/2 cups, frozen petite peas, thawed; 1 ounce, Parmesan cheese, grated (1/2 cup); 1 ounce, Gruyère cheese, grated (1/2 cup)

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Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Main Courses

Pasta

Weeknight

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

SERVES4 to 6

TIME45 minutes

has video

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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