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tagliolini au gratin with ham and cream
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5 from 59 votes

Tagliolini au gratin with ham and cream

This very easy to make creamy tagliolini pasta au gratin recipe is based on Cipriani's famous baked tagliolini. This version includes fresh cream instead of béchamel. So simple to make and so delicious this is also a great way to use up leftover holiday ham!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian, Northern Italy, Veneto
Keyword: authentic Italian pasta recipe, baked pasta recipe, ham, pasta al forno, quick and easy recipe, tagliolini
Servings: 4
Calories: 691kcal
Author: Jacqui

Ingredients

  • 320 g tagliolini (11oz) or tagliatelle
  • 150 g cooked ham (5oz)
  • 2 egg yolks
  • 50 g Parmigiano cheese (2oz) grated
  • 50 g butter (2oz)
  • 200 ml heavy cream (Italian panna da cucina) (1 cup) you can also use single fresh cream but will need to reduce it or use less.
  • ½ handful fresh parsely
  • salt for pasta and to taste
  • black pepper to taste

Instructions

  • Put a pot of water on to boil for the pasta. When it starts to boil, add salt and bring to the boil again.
  • Cut the cooked ham into small pieces. 
  • In a bowl, whisk the cream together with the egg yolks, salt and pepper.
  • Add the cooked ham and mix. 
  • Cook the pasta al dente in the boiling salted water according to the instructions on the packet. Save a cup of the cooking water when the pasta is almost cooked.
  • Drain the pasta and return it to the pan or pour into a large bowl. Add the butter and most of the grated Parmigiano cheese. Mix well. If necessary add a little of the pasta cooking water to get a creamy consistency. 
  • Add the ham and cream mixture to the pasta and mix again. Then pour everything into a buttered oven dish. Sprinkle with more grated Parmigiano and add some small pieces of butter.
  • Bake in a hot 180 °c oven (356°F) for about 15 minutes until the top is crispy and golden. Wait 2-3 minutes before serving the tagliolini au gratin. Serve with a sprinkling of chopped fresh parsley.

Notes

The recipe can be made with tagliatelle too. Use egg pasta for best results.

Nutrition

Calories: 691kcal | Carbohydrates: 62g | Protein: 25g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 217mg | Sodium: 736mg | Potassium: 356mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1279IU | Vitamin C: 9mg | Calcium: 215mg | Iron: 2mg