Tagliatelle With Ham and Fava Beans

By Moira Hodgson

Total Time
10 minutes
Rating
4(9)
Comments
Read comments

Featured in: FOOD; Italian Dishes Make Good Use of the Leftover Ham

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1pound fresh tagliatelle
  • 1pound fava beans, peeled
  • 1cup heavy cream
  • 3tablespoons unsalted butter
  • 3 to 4slices cooked ham, cut in strips
  • Coarse salt and freshly ground pepper to taste
  • ¾cup of grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

857 calories; 43 grams fat; 24 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 86 grams carbohydrates; 9 grams dietary fiber; 12 grams sugars; 38 grams protein; 815 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Bring six quarts salted water to boil for the tagliatelle. Steam the fava beans until barely tender. Set aside.

  2. Step 2

    Combine heavy cream, butter and ham in small saucepan and heat. Season to taste with salt and pepper. Add the fava beans and set aside.

  3. Step 3

    Cook the tagliatelle until al dente. Drain and mix with the ham sauce and serve additional Parmesan cheese separately.

Ratings

4 out of 5
9 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
arlyn

6/16/23: I made a half recipe, using dry fettuccini and sliced lunch ham. I received the favas from my daughter’s garden, already removed from the pods, so all I had to do was blanch and remove the tough outer shins. It was delicious.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.