{"id":16938,"date":"2013-09-21T18:11:39","date_gmt":"2013-09-21T16:11:39","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/tagliatelle-with-heavy-cream-ham-and-peas\/"},"modified":"2026-08-27T01:55:55","modified_gmt":"2026-08-26T23:55:55","slug":"tagliatelle-with-heavy-cream-ham-and-peas","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/tagliatelle-with-heavy-cream-ham-and-peas\/","title":{"rendered":"Tagliatelle with heavy cream, ham, and peas"},"content":{"rendered":"

\"Tagliatelle<\/a>Yesterday these tagliatelle with heavy cream, ham, and peas were my salvation. I had just arrived home wanting to do nothing but sleep, but it had been too many days since I posted a recipe, my body was craving pasta, and I had just invited my little sister over for dinner because she had to stop by the house to pick up a book (I am one of those people who has the “well, since you’re coming\/you’re here, stay for dinner” tic, without thinking about what I have in the fridge, or valuing how much I really want to cook, or to what extent I might get overwhelmed if I have guests and don’t offer them a minimally elaborate meal).[adbreak]<\/p>\n

\"Tagliatelle<\/a><\/p>\n

To do it perfectly, I should have used Garganelli<\/a>, a type of egg pasta typical of Emilia, similar in shape to penne rigate<\/em>, which is usually used for this recipe, but I didn’t have any. It must be said that with tagliatelle<\/em>, also typical of the same region, it turned out great, and for that very reason, I dare to recommend them as a substitute for Garganelli, because I wouldn’t know where to tell you to find Garganelli around here, and tagliatelle are sold in almost any supermarket.<\/p>\n

Enjoy!<\/p>\n

\n
Tagliatelle with heavy cream, ham, and peas<\/div>\n
<\/div>\n
Author: La ragazza col mattarello<\/span><\/div>\n
Prep time: 5 mins<\/div>\n
Cook time: 15 mins<\/div>\n
Total time: 20 mins<\/div>\n
Serves: 2<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 200 g fresh tagliatelle<\/li>\n
  • 75 g cooked ham, diced<\/li>\n
  • 100 g small extra-fine frozen peas<\/li>\n
  • 100 ml heavy cream<\/li>\n
  • 20 g butter<\/li>\n
  • 2 tablespoons olive oil<\/li>\n
  • Nutmeg<\/li>\n
  • Pepper<\/li>\n
  • Salt<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Get the water for the pasta heating, because the rest is done very quickly.<\/li>\n
    2. Heat the two tablespoons of oil in a pan and add the peas when the oil is hot.<\/li>\n
    3. Stir the peas, add 4 tablespoons of water, a little salt, and let them cook over low heat until they are cooked through.<\/li>\n
    4. In another pan, heat the butter and brown the diced cooked ham.<\/li>\n
    5. When they are browned, incorporate the heavy cream, a pinch of nutmeg, and season the sauce with salt and pepper to taste.<\/li>\n
    6. Combine the peas, the sauce, the cooked pasta, and a couple of tablespoons of the pasta cooking water in the same pan.<\/li>\n
    7. Saut\u00e9 the tagliatelle with the rest of the ingredients for a minute and a half.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      <\/div>\n
      3.2.1255<\/div>\n<\/div>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Yesterday these tagliatelle with heavy cream, ham, and peas were my salvation. I had just arrived home wanting to do nothing but sleep, but it had been too many days since I posted a recipe, my body was craving pasta, and I had just invited my little sister over for dinner because she had to stop by the house to pick up a book (I am one of those people who has the “well, since you’re coming\/you’re here, stay for dinner” tic, without thinking about what I have in the fridge, or valuing how much I really want to cook, or to what extent I might get overwhelmed if I have guests and don’t offer them a minimally elaborate meal).[adbreak] To do it perfectly, I should have used Garganelli, a type of egg pasta typical of Emilia, similar in shape to penne rigate, which is usually used for this recipe, but I didn’t have any. It must be said that with tagliatelle, also typical of the same region, it turned out great, and for that very reason, I dare to recommend them as a substitute for Garganelli, because I wouldn’t know where to tell you to find Garganelli around here, and tagliatelle are sold in almost any supermarket. Enjoy! Tagliatelle with heavy cream, ham, and peas Author: La ragazza col mattarello Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Ingredients 200 g fresh tagliatelle 75 g cooked ham, diced 100 g small extra-fine frozen peas 100 ml heavy cream 20 g butter 2 tablespoons olive oil Nutmeg Pepper Salt Instructions Get the water for the pasta heating, because the rest is done very quickly. Heat the two tablespoons of oil in a pan and add the peas when the oil is hot. Stir the peas, add 4 tablespoons of water, a little salt, and let them cook over low heat until they are cooked through. In another pan, heat the butter and brown the diced cooked ham. When they are browned, incorporate the heavy cream, a pinch of nutmeg, and season the sauce with salt and pepper to taste. Combine the peas, the sauce, the cooked pasta, and a couple of tablespoons of the pasta cooking water in the same pan. Saut\u00e9 the tagliatelle with the rest of the ingredients for a minute and a half. 3.2.1255  <\/p>\n","protected":false},"author":1,"featured_media":1623,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[390,389],"tags":[3234,3233,2829,260],"class_list":["post-16938","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses","category-recipes","tag-cooked-ham","tag-heavy-cream-2","tag-peas-2","tag-tagliatelle-es"],"yoast_head":"\nTagliatelle with heavy cream, ham, and peas ~ La ragazza col mattarello<\/title>\n<meta name=\"description\" content=\"Yesterday these tagliatelle with heavy cream, ham, and peas were my salvation. 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