Tagliatelle with pecorino Romano and zucchini flowers

Method

1

Bring milk and cream to a simmer, then add grated Pecorino Romano and stir till cheese is fully melted, quickly remove from heat and set aside.

2

Bring plenty of salted water to the boil.

3

Add oil in a large frying pan, when hot add Prosciutto di Parma and sliced zucchini and cook for 2-3min.

4

Drop pasta in the water, stir well and cook as per packets instruction. Drain pasta ‘al dente’ and toss with Prosciutto di Parma. Add 1/3 cup of cooking water and toss well for 1 min., then add the Pecorino Romano cream sauce.

5

Drain pasta and toss with sauce for 1 min, remove from heat and add sliced zucchini flowers.

6

Serve pasta into large bowls and drizzle with aged balsamic vinegar.

Prep Time30 minsCook Time15 minsYields4 Servings

Chef Luca Ciano's Tagliatelle with Pecorino Romano, Zucchini Flowers, Prosciutto di Parma, Balsamic Vinegar of Modena

CategoryDifficultyBeginner

Ingredients

 300 g Fresh egg Tagliatelle or 400g dry pasta of your choice
 150 g Prosciutto di Parma PDO, small diced
 20 ml Italian extra virgin olive oil
 200 ml Fresh cream
 150 ml Fresh milk, full milk
 200 g Pecorino Romano PDO grated
 1 Punnet zucchini flowers thinly sliced and sliced flowers kept separate
 50 ml Aged balsamic vinegar of Modena PDO
 Salt and pepper

Ingredients

 300 g Fresh egg Tagliatelle or 400g dry pasta of your choice
 150 g Prosciutto di Parma PDO, small diced
 20 ml Italian extra virgin olive oil
 200 ml Fresh cream
 150 ml Fresh milk, full milk
 200 g Pecorino Romano PDO grated
 1 Punnet zucchini flowers thinly sliced and sliced flowers kept separate
 50 ml Aged balsamic vinegar of Modena PDO
 Salt and pepper
Tagliatelle with Pecorino Romano, Zucchini Flowers, Prosciutto di Parma, Balsamic Vinegar of Modena PDO
IngredientsDirections