Tagliatelle pasta with dry-cured ham and peas

Tagliatelle with dry-cured ham and peas show that dry-cured ham may also be used in traditional Italian pasta dishes.  This is a very simple recipe to make, a perfect choice for a  romantic dinner or a traditional Sunday lunch!

The Recipe:

Gently fry a finely chopped onion in a pan with one spoonful of oil and a pinch of salt. Add the peas, followed by the dry-cured ham cut into strips: to give a more rustic look to the final dish, tear the slices of ham into strips using your hands rather than a knife. 

Cook for just a few minutes on a low heat until the ham becomes crisp. Then add four spoonfuls of cooking crème together with a little milk to make the sauce creamy.  

Leave the sauce on the heat just long enough for it to take on the right consistency: then add salt and pepper to taste. Drop the tagliatelle into a saucepan of salted boiling water.  You may also use green tagliatelle to add a touch of colour to this dish. 

Drain the tagliatelle when they are cooked “al dente” (they should still feel slightly firm when you bite into them) and add them to the frying pan with the ham and peas. Mix well and serve, adding some shavings of parmesan cheese if you wish.