New York style pasta


New York style pasta
Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce.
74K 21 4.5
Grade this recipe:

Last modified on: July 1st 2013

Keywords for this recipe:PastaAmericanSpaghettiTagliatelleHamCreamy sauceNutmeg
For 4 people, you will need:
  • 0 peas 150 g peas
  • 1 cured ham 8 slices cured ham
  • 2 cream 200 ml cream
  • 3 grated nutmeg grated nutmeg
  • 4 tagliatelles 400 g tagliatelles
  • 5 olive oil 2 tablespoons olive oil
  • 6 salt salt
  • 7 pepper pepper
  • Total weight: 1,100 grams

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
17 min.29 min.46 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 10 min.
New York style pasta : Photo of step #1
Bring a large pan of water to the boil over high heat. When boiling, add salt and blanch the peas for 1 minute.

Stage 2 - 1 min.
New York style pasta : Photo of step #2
Drain in a strainer.

Set aside.

Stage 3 - 5 min.
New York style pasta : Photo of step #3
Fry 8 slices cured ham in a very hot frying pan for 30 seconds on each side.>Set aside.

Stage 4 - 15 min.
New York style pasta : Photo of step #4
Use the same pan for the sauce, without cleaning it: pour in 200 ml cream, salt and pepper, then add grated nutmeg to taste.

Mix well and leave on low heat to reduce.

Stage 5 - 8 min.
New York style pasta : Photo of step #5
Meanwhile, cook 400 g tagliatelles.

Stage 6 - 2 min.
New York style pasta : Photo of step #6
When cooked "al dente", drain the pasta and return to the pan.

Add the peas and 2 tablespoons olive oil, mix well and leave on low heat for the peas to heat through while you get the plates ready.

Stage 7 - 5 min.
New York style pasta : Photo of step #7
Place a slice of ham on each plate, top with the pasta and pour the sauce over.

Serve immediately.
Remarks
You can replace the peas with any other vegetables (preferably green) that you like: mange-tout peas, asparagus tips, broad beans, etc.

And to drink?

An Italian red wine, perhaps.
Keeping
A few minutes after adding sauce.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,294 Kcal or 13,791 Kj110 gr295 gr186 gr
165 %42 %28 %28 %
Per 100 g
Energetic valueProteins CarbohydratesFats
299 Kcal or 1,252 Kj10 gr27 gr17 gr
15 %4 %3 %3 %
Per person
Energetic valueProteins CarbohydratesFats
824 Kcal or 3,450 Kj28 gr74 gr47 gr
41 %11 %7 %7 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 4 people : 8.90 $
  • Per person : 2.23 $

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
TagliatellesTagliatelles: You can check-out other recipes which use it, like for example: Tagliatelle and courgette spaghetti, carbonara style, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Cheese tart, Crème brulée, Lille style chicken, Chocolate rolls (petits pains), Quiche Lorraine, ... All
PeasPeas: You can check-out other recipes which use it, like for example: Fillet of pollack cooked in two stages, Chinese Soup, Fish fillet in express cooking envelope, Baked Mont d'Or with diced mixed vegetables, French-style peas, ... All
Cured hamCured ham: You can check-out other recipes which use it, like for example: Potato and two ham gratin, Pasta with pesto and preserved tomatoes, Bisto-style canapés, Surprise eggs, Mediterranean toast, ... All
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
642K 303.9 36 min. January 27th 2017
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
515K 14.6 1 hour 27 min. September 16th 2019
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
535K 24.3 2 hours 34 min. June 26th 2019
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
384K4.8 33 min. December 6th 2015
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-03)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page