tagliatelle with poppy seeds and prosciutto recipe
Prep time: 
Cook time: 
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Serves: 4-6
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 large shallots, thinly sliced
  • salt and pepper, to taste
  • 3 tablespoons poppy seeds (Besides lemon zest, this is the only deviation from the original recipe's 2 tablespoons poppy seeds.)
  • ½ cup white wine (I like a Pino Grigio here.)
  • ½ cup buttermilk
  • ½ cup heavy cream
  • 1 pound tagliatelle or fettucini (I like the tagliatelle better.)
  • 2 ounces prosciutto, thinly sliced
  • ½ cup finely grated Parmesan, plus more for sprinkling before serving
  • 4 scallions, cut into diagonal rings
  • juice of ½ lemon
  • a few scratches of lemon zest
  1. With medium-high heat, melt butter and olive oil in a skillet. Add shallots and season with salt and pepper. Cook to soften, about 2 minutes.
  2. Add poppy seeds and cook while stirring. They will smell nutty and the shallots will brown.
  3. Add wine and cook until almost all of the liquid evaporates, about 5 minutes.
  4. Add buttermilk and cream, cooking to reduce slightly, about 3 minutes.
  5. While working on the sauce, bring a pot of salted water to a boil. Add pasta and cook until al dente (read the package instructions). Scoop out some of the pasta water and reserve. Drain the pasta.
  6. Turning your attention back to the skillet of sauce, add a bit of the pasta water and the pasta. Add the sliced prosciutto, Parmesan, half the scallions, and the lemon juice. Use tongs to combine well, adding more pasta water if needed to make the sauce smooth.
  7. Season with salt and pepper and transfer to serving dish. Sprinkle with remainder of scallions, the few scratches of lemon zest, and more Parmesan before serving.
Recipe by story of a kitchen at https://www.storyofakitchen.com/pasta-recipes/tagliatelle-with-poppy-seeds-and-prosciutto-recipe/