Pasta with Fried Prosciutto and Chives

Do forgive me if two pasta recipes within a week is a bit much. I had to do it! This was simply too good to postpone.

I’ve had this little dish three times in the last five days and just can’t get enough. I wish I could sit everyone I know (and like) down for lunch today and feed them this pasta and then listen to them sing my praises well into the night.

You must make this, I implore you. If you’re skeptical, make it for lunch (less pressure). The hardest work is boiling water. You cook your pasta, toss it with prosciutto sauteed in butter and garnish with parmesan, or for me, a generous handful of chopped chives (since I’m casein free). Out of this world good.

The original recipe’s creator is a certain Guiliano Hazan. Do you recognize the surname? Remember the sultry, smooth Tomato Sauce from Marcella Hazan? Well, this is her son’s recipe.

Apparently good cooking runs in the family.

Adapted from Orangette, who adapted it from Giuliano Hazan’s 30 Minute Pasta

This is the quintessential one-man meal, as in FEED ME AND ONLY ME RIGHT NOW I’M STARVING SCREW EVERYTHING ELSE (that was stream of conciousness and a little harsh, but sometimes I really feel that way)!  I love, love, love this dish for a quick lunch.

This is the solo version for 1 serving.  If you’re cooking for 4 simply multiply your quantities: 4 oz. prosciutto, 4 tablespoons butter, etc.


  • 1 ounce prosciutto (about 3 slices), cut into 1/8″ – 1/4″ thick strips
  • 1 tablespoon clarified butter/ghee (or regular butter)
  • 3 ounces dried pasta, preferably egg tagliatelle (I’ve used gluten free penne and even spaghetti with yummy results)
  • salt and pepper
  • fresh chopped chives
  • Optional:

  • freshly grated Parmigiano-Reggiano
  • Heat your butter in a skillet over medium low heat. Add the prosciutto and saute just until the meat has a little color and no longer looks raw. Remove pan from heat.

    Cook your pasta to preferred tenderness in a large pot of well-salted, boiling water. Pour out most of the water from your pot, leaving the cooked pasta and a few tablespoons of cooking liquid. Add the prosciutto and it’s pan juices (butter) to the pasta and pasta liquid. Toss with a spoon to cover the pasta with the sauce. Season well with salt, to taste.

    Serve up and garnish with either a generous sprinkling of chopped chives or Parmigiano-Regiano.  If you’re feeling super crazy try both!  Top with a dash of fresh cracked black pepper.