TAGLIATELLE IN OLIVE CREAM SAUCE

A generous bowl of pasta, lightly sauced and steaming in the centre of your table is an everyday satisfying staple.

This recipe is definitely a winner. It is easy and inviting, you will never want to dine out again!

Ingredients

• 100g butter, cut in 1 cm cubes
• 1 medium onion, peeled and chopped finely
• 3/4 cup cream
• 50g freshly grated parmesan
• freshly ground pepper to taste
• freshly grated nutmeg to taste
• 500g tagliatelle a nido
• 1/2 cup pasta cooking water
• 24 large green olives, stoned and chopped coarsely
• 150g thinly sliced prosciutto, torn into large pieces

Method

• Melt 25g of the butter in a saucepan and cook the onion until soft and translucent .

• Add the cream, parmesan, pepper and nutmeg and bring to the boil

• Remove from the heat and gradually whisk in the remaining butter, a few pieces at a time.

• Cook the pasta in boiling salted water until al dente.

• Drain, reserving 1/2 cup of the cooking water.
• Quickly mix the water and olives into the cream sauce.

• Then toss in the pasta and prosciutto and serve at once on warm plates.
• Sprinkle each plate with finely chopped green olives and fresh Italian parsley.

Tips

• You must have all the ingredients ready. Once the pasta is cooked you must quickly toss all the ingredients together and serve immediately.
• If you can’t find prosciutto, you can use Jamon Serrano (Spanish ham).
• If you want the pasta sauce creamy add more cream, but if you want the sauce less creamy add more of the water you cooked the pasta in.