Passatelli pasta with prosciutto and Parmigiano cream and black truffle.
This creamy Italian pasta recipe pairs passatelli pasta with prosciutto, a Parmigiano cream and black truffle. This dish combines some of the best foods the Emilia-Romagna region has to offer and is the most delicious passatelli recipe I have tasted. A must-try!
Servings: 4
Calories: 675kcal
Equipment
- 1 large bowl if making homemade passatelli
- 1 Passatelli iron or potato ricer if making homemade passatelli
- 1 wood pastry board. for kneading
- 1 large pot to cook passatelli
- 1 deep skillet to make sauce and mix with passatelli
- 1 small frying pan to fry prosciutto
- 1 truffle shaver if including black truffle
- plastic wrap
- kitchen paper
Ingredients
For the sauce
- 5.5 ounces prosciutto crudo I used culatello
- 7 ounces Grana Padano or Parmigiano Reggiano freshly grated
- 0.7 ounces butter
- 8.5 flozs fresh whole milk or single cream
- salt to taste
- freshly ground black pepper. to taste
- 3 ounces black truffle optional
To cook the passatelli
- 4 pints vegetable or meat broth you can also use water as the broth is discarded.
To make passatelli (see this post for step by step instructions)
- 4.2 ounces breadcrumbs homemade from stale white bread is best
- 4.2 ounces Parmigiano Reggiano freshly grated
- 3 eggs
- 0.5 teaspoon lemon zest use lemons with edible skin
- pinch nutmeg freshly grated.
Instructions
- Cut the culatello (or other prosciutto crudo) into small strips. Then fry it in a little butter until slightly crispy. Transfer the fried prosciutto to a bowl covered in kitchen paper to drain excess fat.
- Melt the grated Parmigiano into heated milk or cream and stir until the sauce thickens. Use a pan big enough to add the cooked passatelli in. Add a little flour if the sauce seems too liquid.
- Cook the passatelli in boiling broth r water until they rise to the surface (about 5 minutes). You may need to cook the pasta in batches depending on how many you make and how big your pot is.
- Use a slotted spoon to transfer the cooked passatelli to the cheese sauce and mix gently together.
- Add the fried prosciutto and some salt and pepper to taste. Mix again and plate immediately.
- If you are adding black truffle, use a truffle shaver to add thin slithers of truffle to the dish or a microplane to grate truffle on top. Serve immediately.
Notes
Nutritional values don't include the black truffle which is optional or the broth which is not consumed.
See main content for what to do with leftovers.
See my passatelli recipe for step by step instructions and photos for making homemade passatelli.
Nutrition
Calories: 675kcal | Carbohydrates: 25g | Protein: 42g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 213mg | Sodium: 1827mg | Potassium: 259mg | Fiber: 1g | Sugar: 3g | Vitamin A: 940IU | Vitamin C: 0.3mg | Calcium: 1019mg | Iron: 3mg