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Egg Tagliatelle with Ham and Peas
Ingredients
  • Salt and pepper
  • 1 pound egg tagliatelle
  • 3 tablespoons extra-virgin olive oil (EVOO)
  • 4 tablespoons butter
  • 2 large shallots, chopped
  • 2 large cloves garlic, chopped
  • ¼ pound mild ham, cut into ⅛-inch cubes
  • ½ cup dry white wine
  • ½ cup heavy cream
  • Freshly grated nutmeg
  • ½ cup thawed frozen or blanched fresh peas
  • 3 to 4 tablespoons chopped fresh tarragon
  • Grated Parmigiano-Reggiano, for tossing and topping
Steps
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