4 ounces prosciutto 1 pound tagliatelle 6 tablespoons butter 1/2 cup freshly grated Parmesan cheese salt and ground black pepper a few fresh sage leaves, to garnish
Cut the prosciutto into strips with the same width as the tagliatelle. Cook the pasta in plenty of boiling salted water according to the instructions on the package. Meanwhile, melt the butter gently in a saucepan, stir in the prosciutto strips and heat through over a very gentle heat, being careful not to fry. Drain the tagliatelle through a colander and pile into a warmed serving dish. Sprinkle over all the Parmesan cheese and pour over the buttery prosciutto. Season well with black pepper and garnish with the sage leaves.
12 ounces tagliatelle 1/2 cucumber 6 tablespoons butter grated rind of 1 orange 2 tablespoons chopped fresh dill 1 1/4 cups single cream 1 tablespoon orange juice 4 ounces smoked salmon, skinned salt and ground black pepper
Cook the pasta in plenty of boiling salted water according to the instructions. Using a sharp knife, cut the cucumber in half, lengthwise then, using a small spoon, scoop out the seeds and discard. Turn the cucumber on the flat side and slice thinly. Melt the butter in a saucepan, add the orange rind and dill and stir well. Add the cucumber and cook gently for 2 minutes, stirring occasionally. Add the cream and orange juice, and season to taste. Then simmer for 1 minute. Meanwhile, cut the salmon into thin strips. Stir into the sauce and heat through. Drain the pasta thoroughly and toss in the sauce until well coated. Serve immediately. Serves 4.
Saute the onion, carrot and onion in the olive oil and butter. Add the ground beef and brown. Add the wine and cook for 10 minutes. Add the crushed tomatoes and the bay leaf. Bring to a boil and reduce heat. Simmer for 1 hour.
Cook 1 lb. tagliatelle pasta until ala dente. Add to the sauce. Serve with fresh gated parmesan cheese.
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