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Tagliatelle with Poppy Seeds and Prosciutto

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Poppy seeds lend their toasty aroma to this creamy pasta dish, based on one served by chef Matthew Accarrino at SPQR in San Francisco.

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Rate this recipe 4.7/5 (3 Votes)
Tagliatelle with Poppy Seeds and Prosciutto 1 Picture

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
  • 1/2 cup white wine
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream
  • 1 lb. tagliatelle or fettuccine
  • 2 oz. prosciutto, thinly sliced
  • 1/2 cup finely grated Parmesan, plus more to garnish
  • 4 scallions, cut into 1/2″ slices
  • Juice of 1/2 lemon

Details

Adapted from saveur.com

Preparation

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

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