TAGLIATELLE WITH POPPY SEEDS AND PROSCIUTTO

Poppy seeds lend their toasty aroma to this creamy pasta dish

 2 tbsp unsalted butter
 2 tbsp extra-virgin olive oil
 2 large shallots, thinly sliced
 Kosher salt and freshly ground black pepper, to taste
 2 tbsp poppy seeds
 0.50 cup white wine
 0.50 cup buttermilk
 0.50 cup heavy cream
 1 lb tagliatelle or fettuccine
 2 oz prosciutto, thinly sliced
 0.50 cup finely grated Parmesan, plus more to garnish
 4 scallions, cut into ½″ slices
 Juice of ½ lemon
1

Heat butter and oil in a 12″ skillet over medium-high heat. Add shallots. Season with salt and pepper, and cook, stirring, until soft, about 2 minutes.

2

Add poppy seeds; cook, stirring, until fragrant and shallots begin to brown lightly, about 3 minutes. Add wine; cook until almost all liquid evaporates, about 5 minutes. Add buttermilk and cream; cook, stirring, until reduced slightly, about 3 minutes.

3

Meanwhile, bring a pot of salted water to a boil; add pasta, and cook until al dente, about 7 minutes. Drain pasta, reserving a little cooking water, and add to sauce in skillet. Add prosciutto, Parmesan, half the scallions, and lemon juice; toss to combine, adding water if necessary to make a smooth sauce.

4

Season with salt and pepper, and transfer to a serving dish; sprinkle with remaining scallions and more Parmesan.

Ingredients

 2 tbsp unsalted butter
 2 tbsp extra-virgin olive oil
 2 large shallots, thinly sliced
 Kosher salt and freshly ground black pepper, to taste
 2 tbsp poppy seeds
 0.50 cup white wine
 0.50 cup buttermilk
 0.50 cup heavy cream
 1 lb tagliatelle or fettuccine
 2 oz prosciutto, thinly sliced
 0.50 cup finely grated Parmesan, plus more to garnish
 4 scallions, cut into ½″ slices
 Juice of ½ lemon

Directions

1

Heat butter and oil in a 12″ skillet over medium-high heat. Add shallots. Season with salt and pepper, and cook, stirring, until soft, about 2 minutes.

2

Add poppy seeds; cook, stirring, until fragrant and shallots begin to brown lightly, about 3 minutes. Add wine; cook until almost all liquid evaporates, about 5 minutes. Add buttermilk and cream; cook, stirring, until reduced slightly, about 3 minutes.

3

Meanwhile, bring a pot of salted water to a boil; add pasta, and cook until al dente, about 7 minutes. Drain pasta, reserving a little cooking water, and add to sauce in skillet. Add prosciutto, Parmesan, half the scallions, and lemon juice; toss to combine, adding water if necessary to make a smooth sauce.

4

Season with salt and pepper, and transfer to a serving dish; sprinkle with remaining scallions and more Parmesan.

TAGLIATELLE WITH POPPY SEEDS AND PROSCIUTTO

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