Tagliatelle With Prosciutto and Butter Recipe

Like cacio e pepe, this prosciutto-studded pasta — coated in emulsified butter, starchy pasta cooking water and Parmesan — requires repetition to grasp, nevertheless it’s in no way tough. Tailored from Evan Funke’s pasta cookbook, “American Sfoglino,” this dish comes along with only a few elements, however you’ll have to work quick: Add the pasta, pasta water and cheese to the butter and prosciutto shortly, then stir vigorously whereas gently jostling the pan backwards and forwards with the opposite hand. Serve instantly, because the pasta can lose its luster inside minutes because it soaks up the sauce. —Alexa Weibel