Egg tagliatelle with Parma ham


  • 250g of egg tagliatelle
  • 250g of egg tagliatelle
  • 300g of Parma ham
  • 2 leaves of sage
  • slivers of Parmigiano Reggiano cheese
  • 50g of butter
  • extra virgin olive oil

Preparation Instructions

Cut the Parma ham into strips and brown ¼ of this with butter and sage in a frying pan. Bring to boil a large amount of salted water in a pan and cook the tagliatelle for only 2/3 minutes. Drain and mix with the sauté previously done, adding the remaining Parma ham, the slivers of Parmiggiano Reggiano and raw extra virgin olive oil. Serve hot.

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