We shouldn’t be eating pasta. Really, we shouldn’t – not with summer on the way. And certainly not one dressed this richly. But we slip up every now and again. And somehow we give ourselves permission to enjoy every forkful of this buttery, salty indulgence. Looks like we’re doing a long run tomorrow.
Method:
1 lb. tagliatelle
4 oz. prosciutto
1 head radicchio
2 cloves garlic
2 stems rosemary
a handful of parmesan cheese, grated
1 stick unsalted butter
Slice the prosciutto and radicchio into ribbons; set aside about a third of the radicchio. Peel and chop the garlic; stem and chop the rosemary. Melt ½ stick of butter in a nonstick pan over medium-high heat and hit the pan with the garlic, rosemary, prosciutto and radicchio. Saute the mixture to your liking – anywhere from warmed through and just wilted to nicely crisped. Remove the pan from the heat and set it aside.
Toss the pasta into a pot of nicely salted, boiling water. When al dente, drain the pasta and turn it out into the nonstick pan with the prosciutto/radicchio mixture over medium heat. Add the remaining butter, parmesan and reserved radicchio. Give the pasta a healthy toss and divide it among plates. Pass a bit of extra parmesan, sea salt and black pepper at the table.
