Tagliatelle with Passata, Parmesan Cream and Prosciutto

 Serves 4 

150 gram (5 ounces) thin sliced prosciutto, cut into strips
200 milliters (3/4 cup) whole milk
Salt and pepper to taste
50 grams (1/3 cup) butter
50 grams (1/3 cup)  00 flour or potato starch
100 grams (3 1/2 ounces) finely grated Parmigiano Reggiano
250 grams (10 ounces) passata
300 grams (10 ounces) tagliatelle or fettuccine
basil sprigs for garnish

In a medium non-stick skillet over medium heat sauté the prosciutto until it becomes crispy. Transfer to a plate.

In a saucepan, heat the milk with a pinch of salt and pepper.

Add the butter to the skillet and heat until melted. Add the flour, stirring with a whisk and cook, stirring for a few minutes.

Add the the milk to the butter flour mixture in a stream, whisking and whisk until smooth. Stir in the parmesan and the passata and bring back to a boil.

Boil the tagliatelle in boiling salted water for 5 to 6 minutes, drain and add to the skillet along with some of the pasta cooking liquid. Stir in half the ham and cook until heated through. Transfer to plates and garnish each portion with some of the remaining prosciutto and a sprig of basil.


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Oceania Cruises is the world’s leading culinary and destination focused cruise line. The line’s seven small, luxurious ships carry no more than 1,250 guests and feature The Finest Cuisine at Sea and destination- rich itineraries that span the globe. Expertly curated travel experiences aboard the designer-inspired, small ships call on more than 600 marquee and boutique ports across Europe, Alaska, Asia, Africa, Australia, New Zealand, New England, Canada, Bermuda, the Caribbean, the Panama Canal, Tahiti and the South Pacific in addition to the epic 180-day Around the World Voyages. The brand will debut the highly anticipated 1,200-guest Allura in the summer of 2025.


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