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!


  • 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


  • 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.


  • 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.


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