A quick and easy pasta, that's just a little bit different with the addition of toasted poppy seeds. The added buttermilk makes for a nice flavour in the sauce, as well. Makes 2 generous servings or 3 smaller servings.
1tbspextra-virgin olive oil
1large shallotsthinly sliced or red onion
Salt and freshly ground black pepperto taste
8oztagliatelle or fettuccineor other long pasta
1ozprosciuttothinly sliced (2 slices)
1/4cupParmesangrated, plus more to garnish
2green onionscut in to 1/2-inch slices
Juice of 1/2 lemon plus slices to serve
Heat butter and oil in a skillet over medium-high heat. Add the shallots. Season with salt and pepper, and cook, stirring, until soft, about 2 minutes. Add the poppy seeds and cook, stirring, until fragrant and shallots begin to brown lightly, about 3 minutes. Add the wine and cook until almost all the liquid evaporates, about 5 minutes. Add buttermilk and cream. Cook, stirring, until reduced slightly, about 3 minutes.
Meanwhile, bring a pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, reserving a little of the cooking water, and add pasta to sauce in skillet. Add prosciutto, Parmesan, half the green onions and lemon juice. Toss to combine, adding some of the reserved pasta water if necessary to make a smooth sauce. Season with salt and pepper and transfer to a serving dish. Sprinkle with remaining scallions and more Parmesan.
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!