• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Better than Ever Egg Noodles with Prosciutto, Peas & Two Cheeses

PastaTo our surprise, this lovable combination of ingredients is not from Italy, but from Switzerland, according to Cooks Illustrated, which featured this dish in its March/April issue. Dan Souza did lots of tests and discovered that if he used equal amounts of cheese, the prosciutto and other ingredients tasted better than ever. Children and grownups love this hearty dish, and no wonder; what’s not to love about a little Gruyere and Parmesan with your noodles?

(NOTE: You can buy gluten-free egg noodles from Jovial, made in Tuscany and sold at many supermarkets in the U.S., including those in our region.)

Better than Ever Egg Noodles with Prosciutto, Peas & Two Cheeses
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Original recipe from Cook's Illustrated, by Dan Souza, March/April 2015
Servings
4
Servings
4
Better than Ever Egg Noodles with Prosciutto, Peas & Two Cheeses
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Original recipe from Cook's Illustrated, by Dan Souza, March/April 2015
Servings
4
Servings
4
Ingredients
  • 6 ounces prosciutto thinly sliced
  • 1 tablespoon unsalted butter
  • 1 shallot minced
  • salt
  • pepper
  • 1 cup heavy cream
  • 1 pound tagliatelle
  • 1½ cups peas petite, thawed
  • 1 ounce parmesan cheese grated (1/2 cup)
  • 1 ounce gruyère cheese grated (1/2 cup)
Servings:
Instructions
  1. slice 5 ounces prosciutto crosswise into 1/4-inch-wide strips; set aside. Mince remaining 1 ounce prosciutto. Melt butter in 10-inch skillet over medium-low heat. Add shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in cream and minced prosciutto and bring to simmer. Cook, stirring occasionally, until cream mixture measures 1 cup, 5 to 7 minutes. Remove pan from heat and cover to keep warm.
  2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 2 cups cooking water, then drain pasta and return it to pot.
  3. Add 1 cup reserved cooking water, cream mixture, prosciutto strips, peas, Parmesan, Gruyère, and 1 teaspoon pepper to pasta. Gently toss until pasta is well coated. Transfer pasta to serving bowl and serve immediately, adjusting consistency with remaining reserved cooking water as needed.

Reader Interactions

Comments

  1. Beatrice Amaya says

    January 15, 2017 at 6:49 pm

    I used egg noodles with this recipe. It was scrumptious.

    Reply »
  2. Joseph Condon says

    March 30, 2017 at 8:20 pm

    I used a little flour to make a roux, then used half heavy cream and half 1% milk. I also added a little basil, and substituted asiago cheese for the gruyere.

    Reply »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

facebook

Recent Comments

  • Robyn Doyon-Aitken on Freezer-to-Oven Whole Turkey
  • Robyn Doyon-Aitken on Jacques Pepin’s Store-Bought Pizza Dough Apple Galette
  • Robyn Doyon-Aitken on Pimm’s Cup
  • Debbie on Pimm’s Cup
  • Dee on The Fluffiest Scrambled Eggs. Ever.

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2023 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use