Tagliolini with Pea Cream and Culatello Ragù

Method

1. Finely chop a small piece of onion and sauté in a pan with a knob of butter.
2. Add the peas (fresh or frozen), season with salt and pepper, and cook until tender but still bright green. Add a little water if needed.
3. Transfer the cooked peas to a blender, add a few basil leaves and some ice water if too thick. Blend until smooth to obtain a pea cream. Set aside.
4. Cut the Culatello into very thin slices, then cut into thin strips (julienne). Alternatively, use a meat grinder.
5. In the same pan, melt a knob of butter. Add the Culatello strips and cook gently until translucent.
6. Deglaze with a splash of white wine, let it evaporate, then add a ladle of pasta cooking water. Remove from heat.
7. Cook the tagliolini in boiling salted water until al dente. Drain and transfer to the pan with the Culatello.
8. Finish cooking the pasta in the pan over medium heat, tossing vigorously to emulsify the sauce. Add more cooking water if needed to achieve a creamy consistency.
9. Spread the pea cream on the bottom of serving plates. Place the tagliolini on top.
10. Garnish with fresh thyme leaves, a light sprinkle of grated Parmigiano Reggiano, and serve immediately.