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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put prosciutto into a medium saucepan and cook over low heat stirring often until fat is translucent, about 5 minutes. | 2. Meanwhile heat broth and tomatoes together over medium heat in a separate pot. | 3. Season prosciutto with pepper. Add milk and bring heat gradually to medium high.Cook 10-15 minutes. Stirring frequently. | 4. Add tomato-broth mixture. Drop heat to medium low and simmer for 15 minutes stirring occasionally. | 5. Meanwhile cook pasta as directed on box. | 6. Toss hot cooked pasta with butter and parmigiano. | 7. Add the sauce and toss well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prosciutto	3/4		cut	403.4676	0.0	89.7602	2.2667
milk	1	cup		148.84	11.6632	7.686	7.9788
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
italian plum tomato	1	can	drained	403.4676	0.0	89.7602	2.2667
salt pepper				403.4676	0.0	89.7602	2.2667
tagliatelle pasta noodle	1	lb		403.4676	0.0	89.7602	2.2667
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
parmigiano reggiano cheese	1/2	cup	grated	403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.