• A top-down view of pappardelle with prosciutto ragu on a white plate, placed on a dark, black wooden surface. The pasta is wide and flat, perfectly capturing the rich, savory ragu sauce.
    Main Course

    Quick and Comforting: Prosciutto Ragu with Pappardelle

    When the day has been long and you need a quick yet comforting dinner, this pappardelle with prosciutto ragu is the perfect solution. The rich flavors of prosciutto and pork meld together in a sauce that’s both simple and satisfying. Paired with homemade pappardelle, this dish transforms your weeknight dinner into a culinary escape. The fresh, wide noodles perfectly capture the robust, savory sauce, offering a delightful contrast to store-bought pasta.

    Inspired by a delightful visit to a quaint pasta restaurant in NYC, this ragu combines the essence of Emilia Romagna cuisine with a touch of home comfort. The simplicity of this dish lies in its few ingredients, yet it delivers a depth of flavor that feels both luxurious and familiar. So, roll up your sleeves, make some fresh pasta, and let the aromas of this quick and comforting meal fill your kitchen.

    Ingredients

    • 1/4 cup chopped prosciutto (feel free to use pancetta or bacon)
    • 1 large egg
    • 1/4 cup freshly grated Parmigiano-Reggiano cheese
    • Freshly ground pepper
    • 1/2 tablespoon chopped flat leaf parsley, or to taste
    • 4 ounces of your favorite long pasta
    Ingredients for prosciutto ragu laid out on a dark, black wooden surface. Includes prosciutto, Parmigiano-Reggiano cheese, an egg, freshly ground pepper, flat leaf parsley, and pappardelle pasta.

    How to make Prosciutto Ragu with Pappardelle

    1. Start by boiling a pot of water and then cooking your pasta according to the package. Time it so that everything else is prepared by the time the pasta is cooked.
    2. Fry the prosciutto in a small sauté pan over medium heat until it starts to crisp at the edges.
    3. Break the egg into a bowl big enough to toss the pasta in. Beat it lightly with a fork, then add the cheese, a liberal grinding of pepper, and the chopped parsley. Mix thoroughly.
    4. Add cooked, drained spaghetti to the bowl, and toss rapidly, coating the strands well.
    5. Add the entire contents of the prosciutto pan into the bowl, toss thoroughly again, and enjoy at once.
    Close-up shot of prosciutto being fried in a pan until crisp, with a dark, black wooden surface in the background.

    Helpful Hints

    • Ensure your pasta water is well salted; it should taste like the sea.
    • If you don’t have prosciutto, pancetta or bacon make excellent substitutes.
    • Freshly grated Parmigiano-Reggiano melts better and has a superior flavor to pre-grated cheese.
    • Let the pasta rest for a few minutes after tossing to allow the flavors to meld.

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