My Tagliatelle Recipe | Teresa Giudice

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories and provides a cheesy flavor.

ham

🥗Healthier: turkey ham

💰Cheaper: bacon

Turkey ham is lower in fat and bacon adds a smoky flavor.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

tagliatelle

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a cost-effective alternative.

Boil water for the pasta in a large pot.

Dice the ham into strips and then into small pieces.

Add olive oil to a skillet over medium heat.

Sauté diced onion in the skillet until translucent.

Chop garlic and add it to the sautéing onion.

Add diced ham to the skillet with the onion and garlic.

Add a few cloves of butter to the skillet for the sauce.

Add the peas to the skillet with the ham, onion, and garlic.

Cook the tagliatelle in boiling water until al dente, about 8-10 minutes.

Check the pasta for doneness; it should have a little bite to it.

Strain the pasta, leaving a little pasta water to prevent stickiness.

Combine the cooked pasta with the peas and ham mixture in the skillet.

Add pecorino romano cheese to the pasta and mix well.

Garnish the dish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens