Cooking-ez.com

1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.
95 K 4.5/5 (22 reviews)
Grade this recipe:
duree50 min. difficultéEasy prix7.60 € pour combien4 people ingredients8 Ingredients
Keywords:
Last modified on: July 1st 2013
For 4 people, you will need:
  • 1 peas 150 ml peas
  • 2 cured ham 8 slices cured ham
  • 3 cream 200 ml cream
  • 4 grated nutmeg grated nutmeg
  • 5 tagliatelles 400 ml tagliatelles
  • 6 olive oil 2 tablespoons olive oil
  • 7 salt salt
  • 8 pepper pepper
Change to the quantities for:
2 people4 people8 people12 people
Times for this recipe
Preparation: 20 min.
Cooking: 30 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 10 min.
New York style pasta
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
Drain in a strainer.

Set aside.
Stage 3 - 5 min.
New York style pasta
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
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
Meanwhile, cook 400 ml tagliatelles.
Stage 6 - 2 min.
New York style pasta
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
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 recipe110 RDI=40 %290 RDI=30 %190 RDI=30 %3,290 RDI=170 %13,790 RDI: 170 %
Per 100 g10 RDI=4 %30 RDI=3 %20 RDI=3 %300 RDI=20 %1,250 RDI: 20 %
Per person30 RDI=10 %70 RDI=7 %50 RDI=7 %820 RDI=40 %3,450 RDI: 40 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For 4 people : 7.60 €
  • Per person : 1.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Tagliatelles
Tagliatelles

Like these other recipes: Tagliatelle and courgette spaghetti, carbonara style, Tagliatelle with rillons and tomatoes, ... See them all 2

Cream
Cream

Like these other recipes: Fish Mousselines, Caesar salad, Green bean purée, Chicken and mushroom pie, Leek and egg frichti, ... See them all 112

Peas
Peas

Like these other recipes: Minestrone, Fish fillet in express cooking envelope, Macédoine of vegetables, Rice and peas, Icelandic-style fish and vegetable pie, ... See them all 19

Cured ham
Cured ham

Like these other recipes: Mediterranean toast, Pasta with pesto and preserved tomatoes, Leek and Jerusalem artichoke soup, Shallot confit tart, Saltimbocca, ... See them all 14

Other recipes you may also like
Hollandaise sauce
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.
July 25th 2019237 K 14.7 25 min.
Quiche Bretonne
Quiche Bretonne
This quiche from Brittany has a puff-pastry base topped with an assortment of fish and shellfish with a classic quiche filling. After baking in a hot oven, the crusty pastry is a great foil for the moist filling with all its seafood flavours.
April 17th 202259 K 1 hour 40 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8th 2020330 K5 1 hour 15 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 6th 2021282 K 24.5 3 hours 8 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011321 K 14 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a 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