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New York style pasta

Name: New York style pasta
Prep time: 17 min
Cook time: 29 min
Total time: 46 min
Yield: 4 people
Cuisine: French
Ingredients: 150 g peas; 8 slices cured ham; 200 ml cream; grated nutmeg; 400 g tagliatelles; 2 tablespoons olive oil; salt; pepper

Pasta served like in NYC: tagliatelle or spaghetti with lightly fried ham, peas and a nutmeg-flavoured cream sauce.

109 K 4.5/5 (22 reviews)

50 min.

Easy

7.60 €

4 people

8 Ingredients

Last modified on: July 1^st 2013

For 4 people, you will need:

1 150 g peas
2 8 slices cured ham
3 200 ml cream
4 grated nutmeg
5 400 g tagliatelles
6 2 tablespoons olive oil
7 salt
8 pepper
Total weight: 1,100 grams

Times for this recipe

Preparation: 20 min.

Cooking: 30 min.

All in all: 50 min.

When should you start or finish this recipe?

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Step by step recipe

Stage 1 - 10 min.

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.

Drain in a strainer.

Set aside.

Stage 3 - 5 min.

Fry 8 slices cured ham in a very hot frying pan for 30 seconds on each side.>Set aside.

Stage 4 - 15 min.

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.

Meanwhile, cook 400 g tagliatelles.

Stage 6 - 2 min.

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.

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.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	110 RDI=40 %	290 RDI=30 %	190 RDI=30 %	3,290 RDI=170 %	13,790 RDI: 170 %
Per 100 g	10 RDI=4 %	30 RDI=3 %	20 RDI=3 %	300 RDI=20 %	1,250 RDI: 20 %
Per person	30 RDI=10 %	70 RDI=7 %	50 RDI=7 %	820 RDI=40 %	3,450 RDI: 40 %