Wednesday, February 14, 2007

valentine's day pasta

My roommate and I thought we would head out to Old Town to Mai Thai for dinner, but given the current road conditions, and just being absolutely, ridiculously, freakishly cold out there, we decided to stay home and I cook.

A pasta dish that I've made a couple times before, though it tasted better those other times; it wasn't that bad, was it Chutima?

Tagliatelle with Parsnip and Prosciutto
Serves 2

4 strips prosciutto, cut into thin strips
4 tbsp unsalted butter
2 tbsp thyme
1 small parsnip, but into thin strips
2 cloves minced garlic
2 servings of tagliatelle
3 handfuls of grated Parmesan
salt and pepper
reserve a few ladles of pasta water

Begin cooking tagliatelle until al dente. Always add plenty of salt when cooking the pasta.

Crisp prosciutto and thyme in 1 tbsp of butter in a hot skillet. Add the parsnip strips, garlic, and 1 tbsp of butter and cook until parsnip becomes soft. Add the cooked pasta to the prosciutto. Ladle in a couple of spoons of pasta water. On low heat, add the remaining butter and parmesan cheese. Add more pasta water for a creamy consistency and season with salt and pepper. Serve topped with parmesan cheese.

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