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²Prosciutto and pea tagliatelle - The Monday Pasta Club: 60 Pasta Recipes for Every Occasion by Ed Barrow
Ingredients
  • 150g (5 ½ oz) tagliatelle
  • 8 slices of prosciutto, roughly sliced into thin strips
  • 3 egg yolks
  • 60g (2 ¼ oz) finely grated (shredded) Pecorino Romano cheese, plus extra to serve
  • zest of ½ lemon
  • 100g (3 ½ oz) frozen petits pois
Steps
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