Romagnola-style Tagliatelle With Ham And Lemon (VIDEO)
This Romagnola-style Tagliatelle With Ham And Lemon is a special dish, thanks to the contrast between the delicate scent of the lemon and the strong flavor of the ham. A recipe suitable for all tastes and for many types of menus.
I learned how to make this recipe for tagliatelle with lemon and ham from my mom many years ago. I often prepare this pasta dish because it is very easy and quick to make, and this helps a lot in case of friends visiting unplanned or guests who don’t want to be left alone for too long.
Tagliatelle With Parma Ham and Lemon Ingredients
This recipe is delicious and with very few ingredients:
- Tagliatelle – You can use ready-made egg tagliatelle, which can be bought in many supermarkets, or homemade tagliatelle (If you want to make tagliatelle at home, this is my tutorial: How to make homemade Tagliatelle). In this recipe, I used one of the best Italian brands of egg tagliatelle, Tagliatelle Barilla.
- Parma ham – We call it “raw ham” (Prosciutto crudo), which can be Parma ham, San Daniele ham, or others. The important thing is not to use cooked ham (Prosciutto cotto), which tastes completely different.
- Unsalted butter
- Lemons – Lemons will need some juice and zest, so choose organic ones if possible.
- Fresh parsley, black pepper, and water with salt to cook the pasta.
Ham & Lemon Tagliatelle Romagnole Video Recipe
Preparation of the Ham and Lemon Tagliatelle Recipe
Cook Tagliatelle. For the Romagna-style tagliatelle with ham and lemon, first put a saucepan with salted water on the heat. Cook Tagliatelle following the package instructions, and remember that you will have to drain them al dente.
Make Butter and Ham Sauce. Meanwhile, add 50 g of butter to a large non-stick pan that can hold the entire quantity of tagliatelle. When the butter is melted, add the diced ham. Also, add the grated zest of the lemons and maybe even a splash of lemon juice to give a more strong taste. Cook over low heat for a few minutes without drying the ham, which must remain SOFT!
Combine. Drain Tagliatelle into the pan with the ham. Add black pepper and parsley to taste, and 20 g of butter. Cook for another minute, stirring well. Serve your delicious Romagna-style ham and lemon tagliatelle recipe while still hot!
Ham and Lemon Pasta Storage Instructions
This tagliatelle should be eaten immediately, as soon as they are ready. You can store leftovers in the fridge for 2 days. To serve them, you can heat them in a pan with a little butter, but they won’t taste like they were freshly made!
Do You Like This Recipe?
Try these other Pasta recipes:
- Authentic Pasta Carbonara Recipe: Italy’s Best-Kept Secret (VIDEO)
- Cacio e Pepe Spaghetti Recipe (VIDEO)
- Traditional Trofie with Pesto Genovese Recipe (VIDEO)
Romagnola-style Tagliatelle With Ham And Lemon
Ingredients
- 400 g Tagliatelle
- 70 g Butter
- 150 g Parma ham diced
- Grated zest of 2 lemons
- Juice of 1/2 lemon
- Ground black pepper to taste
- Fresh parsley to taste
- Salt to taste
Instructions
- Put a saucepan with salted water on the heat. Cook Tagliatelle following the package instructions, and remember that you will have to drain them al dente.
- Meanwhile, add 50 g of butter to a large non-stick pan that can hold the entire quantity of tagliatelle. When the butter is melted, add the diced ham.
- Add the grated zest of the lemons and maybe even a splash of lemon juice to give a more strong taste. Cook over low heat for a few minutes without drying the ham, which must remain SOFT!
- Drain Tagliatelle into the pan with the ham. Add black pepper and parsley to taste, and 20 g of butter. Cook for another minute, stirring well.
- Serve your delicious Romagna-style ham and lemon tagliatelle recipe while still hot!
