Creamy Mascarpone and Prosciutto Tagliatelle

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Fresh egg pasta tagliatelle in a creamy mascarpone sauce with Italian prosciutto, Parmesan, and toasted walnuts. A quick, elegant Italian dinner ready in 20 minutes.

This is one of my go-to Italian weeknight favorites. Fresh egg tagliatelle tossed with mascarpone sauce, crispy prosciutto, and toasted walnuts. The mascarpone melts into a creamy coating that clings to the pasta, while the prosciutto adds salt and texture, everything topped with cracked black pepper and walnuts.

This comes together in the time it takes to boil water and cook pasta. By the time the tagliatelle is done, the sauce is ready. Fresh egg pasta cooks in 4-5 minutes, which means dinner is on the table in 20 minutes start to finish.

The combination of mascarpone and prosciutto is very common in Italy, particularly as a pizza topping, but it deserves even broader use. It works because the creamy, mild cheese balances the salty, cured meat, and it is a flavor combination that should rank among the most famous in the world.

One thing to not forget is to save some of the pasta water – it helps thin the mascarpone into a silky sauce that coats every strand of tagliatelle.

About the Recipe

This Creamy Mascarpone and Prosciutto Tagliatelle is a quick and elegant Italian dinner that's perfect for weeknights. With fresh egg pasta, creamy mascarpone sauce, salty prosciutto, and toasted walnuts, it's a delicious combination that's ready in just 20 minutes.

Ingredients

• 8.8 oz fresh egg tagliatelle (or fettuccine)
• 1/2 tablespoon unsalted butter
• 4 oz Italian prosciutto (Prosciutto di Parma, San Daniele, or similar), cut into strips
• 8 oz mascarpone cheese
• 1/2 cup freshly grated Parmesan cheese
• Freshly ground black pepper
• 4 tablespoons walnuts, chopped (optional)
• Salt for pasta water

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the tagliatelle al dente according to package instructions, usually 4-5 minutes for fresh pasta. Reserve about 1 cup of pasta water before draining.
2. Prepare the Prosciutto: While the pasta cooks, cut the prosciutto into small strips.
3. Make the Sauce: In a large skillet, melt the butter over medium heat. Add the mascarpone and a few tablespoons of pasta water. Stir until the mascarpone melts into a smooth sauce. Remove from heat and season with freshly ground black pepper.
4. Combine: Add the drained tagliatelle to the skillet with the mascarpone sauce. Toss to coat, adding more pasta water if needed to thin the sauce. Add the grated Parmesan and prosciutto strips. Toss everything together until well combined.
5. Serve: Divide the pasta among 4 plates. Top with chopped walnuts and more black pepper if desired. Serve immediately.

Recipe Notes

• Fresh egg tagliatelle is best here. It cooks quickly and has a tender texture that works with the creamy sauce. Dried pasta works too but takes longer to cook.
• Use high-quality Italian prosciutto. Prosciutto di Parma or San Daniele have the best flavor and texture.
• Don't cook the prosciutto. It goes in at the end and stays tender. Cooking it will make it tough and chewy.
• Pasta water is essential for thinning the mascarpone. The starch helps the sauce cling to the pasta. Add it gradually until you reach the right consistency.
• The sauce should be creamy but not thick. It should coat the pasta without pooling at the bottom of the bowl.
• Mascarpone is mild and creamy. It doesn't have much flavor on its own, so the Parmesan and prosciutto are important for seasoning.
• Toast the walnuts in a dry pan for 2-3 minutes before adding them to the pasta. It brings out their flavor and adds extra crunch.
• Use a good-quality Parmesan. Freshly grated makes a difference here.
• This pasta is rich. Serve smaller portions or pair with a simple green salad.
• Leftovers don't reheat well. The mascarpone can separate and the pasta gets gummy. This is best eaten immediately.
• For a fancier presentation, serve in shallow bowls and garnish with whole walnut halves and a drizzle of good olive oil.