Tagliatelle With Prosciutto and Butter

When John said he was making buttered noodles I was like, are you kidding me? Are we 4 years old? Even Emma who is 6 will eat sushi! But when he was done and served it to us, my mind was blown. I am not even a big pasta person, but this was immediately one of my favorite dishes on the planet. The flavor is incredible – the name hardly does it justice. And the prosciutto being crispy like that – OH MY GOODNESS. I can hardly stand to be in the house when he is making it because the smell is so good it makes me nuts.

Pro tip after you serve it – sprinkle extra cheese on top like in the photo and feel free to add even more than that. I do and it makes it that much better. If you make it at home and have any suggestions for ways you like to alter the recipe let me know! I would love to hear.

Servings: 2


  • 6 Tbsp Unsalted Butter
  • Kosher salt and black pepper to taste
  • 2 Ounces Prosciutto, torn into bite-size pieces
  • 1 Cup Grated Parmigiano-Reggiano
  • 3/4 LB Pound handmade tagliatelle or store bought tagliatelle


  • Bring a large pot to a boil over high heat.
  • In a large skillet melt the butter until golden brown
  • Add in the Prosciutto, cook until crispy. 1-2 minutes is all it should take. Make sure to allow the prosciutto enough space to get crispy. You may have to cook in batches.
  • Once the water comes to a boil season with salt, add in the pasta and cook until slightly undercooked.
  • Before the pasta is finished cooking, return the skillet to the heat and warm over medium. Don't drain the pasta. Transfer the pasta into the skillet with tongs. Working quickly, add in 1/2 of the parm cheese and about 1/4 cup of the pasta water. Continue stirring the pasta until its creamy and silky.
  • Divide the pasta up with the remaining prosciutto, serve immediately!
  • Top with parm cheese and Enjoy!
  • Feel free to spice up this recipe by adding in some frozen peas!
Tried this recipe?Let us know how it was!

Hey There!

I'm Alexis - the goofy chic behind Curio Press. We just built a house in St Louis, MO and I am juggling being a mom, wife, small biz owner, and trying my best to get this house to look like a home. If that wasn't enough I battle chronic autoimmune issues everyday. I'm so glad to have you along for this crazy journey!

Leave a Comment

Recipe Rating