Tagliatelle with mascarpone

On a chilly autumn day, I prepared tagliatelle with mascarpone, just when I didn't want to spend too much time in the kitchen. I had some leftover mascarpone from a dessert and a small piece of Parmigiano, and I found a pack of prosciutto crudo in the fridge. It's not a complicated recipe, but it's quite quick and hearty. I don't think I've made it the same way twice because I usually adapt it based on what I have at home, but the principle remains the same.

Quick Info

Total time: about 25-30 minutes
Servings: 2
Difficulty: easy
Recipe type: main course, suitable for lunch or dinner

Ingredients

150 g dried tagliatelle
80 g mascarpone
1 egg yolk
150 g prosciutto crudo (thinly sliced)
20 g Parmigiano (grated)
nutmeg (just a pinch)
freshly ground black pepper
salt

Instructions

1. Fill a medium pot with water and bring it to a boil. Once boiling, add a teaspoon of salt, then the tagliatelle. Cook according to the package instructions but turn off the heat 1-2 minutes before the indicated time to keep them al dente.

2. Drain the pasta, reserving a tablespoon of the cooking water. Return the pasta to the pot while it's still hot.

3. Add the mascarpone, egg yolk, grated Parmigiano, nutmeg, and pepper to taste over the pasta. If the mixture seems too thick, add a tablespoon of the pasta water. Mix well until the mascarpone melts and binds the ingredients together.

4. Carefully unfold the slices of prosciutto. Take one slice and place about one and a half tablespoons of the tagliatelle mixture in the center. Roll it tightly to form a cylinder. Continue until you finish the pasta.

5. Place the rolls in a small baking dish lined with parchment paper or directly in the dish if you don't have parchment on hand. Put the dish in a preheated oven at 180°C (fan-assisted).

6. Bake for 5-7 minutes, just enough to warm the prosciutto and give it a slight roasted flavor. Serve immediately.

Why I Make This Recipe Often

It's the kind of recipe you make when you need something quick but don't want it to be mundane. I love it because I use what I have on hand, it's filling, and it works for two people without too many leftovers. Plus, if there are a few rolls left, I can pack them for the next day.

Tips and Variations

Tips

- Use quality pasta; it makes a difference in texture.
- The egg yolk should be added to the hot pasta, but not directly over the heat, to prevent it from cooking too much.
- Preheat the oven before rolling the pasta so you don't have to wait for it at the end.

Substitutions

- You can use fettuccine instead of tagliatelle.
- Mascarpone can be replaced with heavy cream, but the texture won't be as creamy.
- If you don't have prosciutto crudo, you can use speck or cured ham.

Variations

- If you want a stronger flavor, you can add a bit of grated garlic to the cream.
- You can increase the amount of Parmigiano or use pecorino for a stronger flavor.
- For a green version, sprinkle some chopped green onions or parsley on top at the end.

Serving Ideas

- You can serve them as an appetizer at a larger meal, on a platter.
- As a main course, you can accompany them with a simple green leaf salad.

Frequently Asked Questions

1. Can I use another type of pasta instead of tagliatelle?
Yes, any long pasta works – fettuccine or even spaghetti if you don't have anything else on hand.

2. If I don't have prosciutto crudo, can I use cooked ham?
Technically yes, but the flavor will be very different. Prosciutto crudo provides a specific flavor and the right amount of salt.

3. Can it be made without the egg yolk?
You can omit the yolk, but the sauce will be less cohesive and less rich. It can be a solution if you don't consume raw eggs.

4. How long can I keep the rolls after baking them?
Ideally, you should eat them right away, but they can last in the fridge until the next day in a covered container.

5. Can I make the recipe for more people?
Yes, just double or triple the ingredients as needed. There's no need to change the cooking/baking times.

Nutritional Values

Estimation for one serving (half the recipe):
Calories: approx. 480-520
Protein: 22-25 g
Fat: 27-30 g
Carbohydrates: 38-42 g
Values are approximate and can vary depending on the thickness of the prosciutto slices or the exact amount of Parmigiano.

Storage and Reheating

The prosciutto rolls with pasta can be stored in the fridge in a sealed container for up to 24 hours. I do not recommend freezing them, as the texture of the pasta and mascarpone does not hold up well to freezing. To reheat, you can place them in the oven for a few minutes at a low temperature (150°C), covered with foil to prevent them from drying out too much. However, they are best fresh.

We boil the tagliatelle in salted water. We drain them when they are still al dente (not overcooked; usually to achieve al dente, we stop boiling about 1-2 minutes before the time indicated on the package). We mix them with mascarpone cheese, egg yolk, a pinch of nutmeg, parmesan, and freshly ground black pepper. We unfold the slices of prosciutto (sliced thin like a sheet of paper) and place about 1 1/2 tablespoons of the tagliatelle mixture on each slice. We roll the prosciutto slices to form rolls. We bake them for a few minutes at 180 degrees Celsius with ventilation and serve.

 Ingredients: 150 g of tagliatelle, 80 g of mascarpone, 1 egg yolk, 150 g of prosciutto crudo, 20 g of parmigiano, nutmeg, pepper, salt

 Tags:  pasta with mascarpone