Tagliolini au gratin with ham and cream
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
691 kcal
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Course
Main Course
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Cuisine
Italian
Tagliolini au gratin with ham and cream
Description
This recipe features tagliolini or tagliatelle pasta cooked al dente and mixed with butter and Parmigiano cheese. A sauce made by whisking egg yolks into heavy cream with salt and pepper is combined with diced cooked ham. The mixture is then combined thoroughly with the pasta, poured into a buttered baking dish, and topped with additional grated cheese and butter pieces.
Baking at 180°C (356°F) for about 15 minutes creates a golden brown, crispy crust while maintaining a creamy interior. The layering of cheese on top adds a flavorful crust distinct from the tender pasta beneath. The use of egg pasta adds a tender texture that complements the rich cream and salty ham.
Serving is done after briefly resting the baked gratin to set slightly. This dish works well as a hearty lunch or light dinner. The note suggests that using egg pasta yields best results and allows substitutions of tagliatelle.
Ingredients
- 320 g tagliolini (11oz) or tagliatelle
- 150 g ham 5oz, cooked
- 2 egg yolk
- 50 g Parmigiano Cheese (2oz) grated
- 50 g butter (2oz)
- 200 ml heavy cream 1 cup) you can also use single fresh cream but will need to reduce it or use less, Italian panna da cucina
- ½ handful parsley fresh
- salt for pasta and to taste
- black pepper to taste
Instructions
- Put a pot of water on to boil for the pasta. When it starts to boil, add salt and bring to the boil again.
- Cut the cooked ham into small pieces.
- In a bowl, whisk the cream together with the egg yolks, salt and pepper.
- Add the cooked ham and mix.
- Cook the pasta al dente in the boiling salted water according to the instructions on the packet. Save a cup of the cooking water when the pasta is almost cooked.
- Drain the pasta and return it to the pan or pour into a large bowl. Add the butter and most of the grated Parmigiano cheese. Mix well. If necessary add a little of the pasta cooking water to get a creamy consistency.
- Add the ham and cream mixture to the pasta and mix again. Then pour everything into a buttered oven dish. Sprinkle with more grated Parmigiano and add some small pieces of butter.
- Bake in a hot 180 °c oven (356°F) for about 15 minutes until the top is crispy and golden. Wait 2-3 minutes before serving the tagliolini au gratin. Serve with a sprinkling of chopped fresh parsley.
Notes
- Egg pasta such as tagliolini or tagliatelle works best for a tender texture in this gratin.
- Adjust cream quantity if using single fresh cream to avoid excess liquid; reduce amount accordingly.
- Rest the gratin 2-3 minutes after baking to allow it to set before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbohydrates | 62g | 21% |
| Protein | 25g | 50% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 217mg | 72% |
| Sodium | 736mg | 31% |
| Potassium | 356mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1279IU | 26% |
| Vitamin C | 9mg | 10% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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