Tagliatelle with Poppy Seeds and Prosciutto . . .

Poppy seeds lend their toasty aroma to this creamy pasta dish, based on one served by chef Matthew Accarrino at SPQR in San Francisco.



2 tbsp. unsalted butter

2 tbsp. extra-virgin olive oil

2 large shallots, thinly sliced

Kosher salt and freshly ground black pepper, to taste

2 tbsp. poppy seeds

½ cup white wine

½ cup buttermilk

½ cup heavy cream

1 lb. tagliatelle or fettuccine

2 oz. prosciutto, thinly sliced

½ cup finely grated Parmesan, plus more to garnish

4 scallions, cut into ½″ slices

Juice of ½ lemon


Heat butter and oil in a 12″ skillet over medium-high heat. Add shallots. Season with salt and pepper, and cook, stirring, until soft, about 2 minutes. Add poppy seeds; cook, stirring, until fragrant and shallots begin to brown lightly, about 3 minutes. Add wine; cook until almost all 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, about 7 minutes. Drain pasta, reserving a little cooking water, and add to sauce in skillet. Add prosciutto, Parmesan, half the scallions, and lemon juice; toss to combine, adding 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.