Ingredients

The following ingredients have 4 Servings
  • Salt and pepper
  • 1 pound egg tagliatelle
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 4 tablespoons butter
  • 2 large shallots
  • chopped
  • 2 large cloves garlic
  • chopped
  • ¼ pound mild ham
  • cut into ⅛-inch cubes
  • ½ cup dry white wine
  • ½ cup heavy cream
  • Freshly grated nutmeg
  • ½ cup thawed frozen or blanched fresh peas
  • 3 to 4 tablespoons chopped fresh tarragon
  • Grated Parmigiano-Reggiano
  • for tossing and topping

Instruction

  • Bring a pot of water to a boil; salt it, add the pasta and cook until al dente
  • Drain, reserving ½ cup of the cooking water
  • While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium heat
  • Add the butter and melt until foaming
  • Add the shallots and garlic, and cook for 2 minutes; season with salt and pepper
  • Add the ham and cook until lightly browned, 2-3 minutes
  • Stir the wine into the ham mixture and cook, swirling, to reduce by half
  • Stir in the cream and season with nutmeg
  • Stir in the peas and tarragon
  • Remove the sauce from the heat
  • Add the drained pasta and some cheese to the sauce
  • Toss to coat, stirring in the reserved cooking water to thin the consistency, if desired
  • Season with salt and pepper, and top with more cheese