{"id":45567,"date":"2026-07-16T18:38:54","date_gmt":"2026-07-16T16:38:54","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=45567"},"modified":"2026-07-20T17:48:08","modified_gmt":"2026-07-20T15:48:08","slug":"tagliatelle-with-lemon-and-prosciutto","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/tagliatelle-with-lemon-and-prosciutto\/","title":{"rendered":"Tagliatelle with lemon and prosciutto. Home recipe"},"content":{"rendered":"

The lemon tagliatelle I know originally started out as tagliatelle with prosciutto. Later, they became tagliatelle with lemon and prosciutto, and, more often than not, just with lemon and without prosciutto.<\/span><\/p>\n

I\u2019ll share with you the recipe I know, which some people from Bologna call <\/span>alla Romagnola, <\/span><\/em>a home-style dish widespread in Bologna and the Romagna area.<\/span><\/p>\n

This dish is part of my family tradition. However, my grandmother used strettine more often than tagliatelle and never used tagliolini.<\/span><\/p>\n

Strettine are tagliatelle that are slightly narrower than the 7 mm of traditional Bolognese and Romagnola tagliatelle but wider than tagliolini, which are 4 mm.<\/span><\/p>\n

And even though it\u2019s not a codified recipe, it has its own rules. No onion or shallot; the recipe doesn\u2019t start from a classic soffritto. At least not for me. I smiled when I read in a Bolognese cookbook that this is the purists\u2019 choice. I don\u2019t consider myself a champion of tradition; I\u2019m just someone who cherishes her memories, including culinary ones. For me, the sauce calls for butter, prosciutto (sweet and fatty, mind you), a little grated lemon zest, and the pasta cooking water.<\/span><\/p>\n

This version skips the soffritto. Melt the butter and cook the diced prosciutto for a couple of minutes, not too long.<\/span><\/p>\n

Choose your favorite type of tagliatelle and try this pasta dish; you\u2019ll find it surprisingly delicious in its simplicity.<\/span><\/p>\n