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.