Creamy Asparagus & Serrano Ham Tagliatelle I Made It

Creamy Asparagus & Serrano Ham Tagliatelle

DIZ3 8 years ago
Creamy Asparagus And Serrano Ham Tagliatelle

By DonSpain

This is one of the best pasta dishes I've had in a long time. I love Tagliatelle because of it's rich eggy flavor. My only goof was I accidentally picked up an herb flavored tagliatte pasta that was an ugly green color. Once cooked, most of the color washed out and it tasted like regular Tagliatelle. Anyone expecting an herb taste would have been sadly disappointed. lol! If you've never tried Tagliatelle, you're really missing out. Here's my official recipe review:

"If there are three things I like, its cream sauces, Tagliatalle, and asparagus. Put them all together and you have a match made in heaven. This dish is rich, elegant, and definitely company worthy. It has a beautiful cream sauce that doesn’t cover or hide the rich eggy taste of the Tagliatalle. I personally find that some recipes get carried away with seasonings and spices as if that’s the only thing that adds flavor. The key to such a simple dish like this is to use fresh ingredients and allow them to complement one another. I used prosciutto because I couldn’t find Serrano ham and it subbed just fine. At first I was concerned the prosciutto would make it too salty, but that wasn’t the case at all. In fact, I had to add salt in the end. This one’s a keeper, Don! Thanks for sharing such a delightful recipe."

12/3/2015
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NadineM 8 years ago said:

Wow what a great pic DIZ3 it is making me hungry. Wish my family enjoyed asparagus.

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NPMarie 8 years ago said:

Don does have some amazing recipes! I don't eat pork so wondering how this would be without meat? I LOVE your pic:)

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gaspesiangal 8 years ago said:

That looks so good, great photo.

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Good4U 8 years ago said:

Looks YUMMY!

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Cosmicmother 8 years ago said:

This looks fantastic! Great picture Diz! :)

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Karen_B 8 years ago said:

Looks fantastic! I've never tried tagliatalle - can't wait to try this!

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frankieanne 8 years ago said:

That is a gorgeous picture!

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mommyluvs2cook 8 years ago said:

I have never had serrano ham before, isn't it kind of like a prosciutto or pancetta? Whatever it is I think I'm missing out lol! Your picture is like always, fantastic!!

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DonSpain 8 years ago said:

HI, Thank you so much DIZ. Very much appreciated
Yes mommyluvs -- can use prosciutto -- I use serrano out here as spanish and easy to get!!! Cheers.

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DIZ3 8 years ago said:

Thanks everyone! And thanks, Don. I was hoping you would chime in and give some advice about prosciutto. I really don't know the difference, but based on what I've read I gathered that it's a specific type of ham and it's called serrano in Spain and prosciotto in Italy.

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DIZ3 8 years ago said:

NPMarie, this is identical to a dish I had in Italy only it had shrimp instead of ham. It was excellent! However, the shrimp wouldn't hold up in the long cook time waiting for the liquids to reduce. You would have to remove them as soon as they are cooked and add them back at the end. Maybe Don would have some additional suggestions.

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DonSpain 8 years ago said:

Hi Marie, Yeah serrano and prosciutto have similarities and good quality cuts have amazing flavours!!
I think the dish would work to a great extent with just the asaparagus -- maybe add a bit more cheese to it. I do an asparagus, cheese and butter bake and it tastes V N.
I think a mild flavoured sausage would work.
Shrimp is US -- Prawns is my use -- they are a reasonable size and will take 5 to 6 minutes to turn pink and cook through so may if cook at end or cook first in some butter and set aside and stir in at the end .. Hope helps.
One thing though -- I do commit heresy and use cheese in some Italian seafood/fish dishes cause I like it but according to the masters, no cheese in a fish/seafood dish.
BA will maybe confirm this. cheers.

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NPMarie 8 years ago said:

Thanks everyone for the ham substitute info!

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