Poppy seeds lend their toasty aroma to this creamy pasta dish, based on one served by chef Matthew Accarrino at SPQR in San Francisco. This recipe first appeared in our April 2012 issue along with Gabriella Gershenson's story Flower Power.
- 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
- 1⁄2 cup white wine
- 1⁄2 cup buttermilk
- 1⁄2 cup heavy cream
- 1 lb. tagliatelle or fettuccine
- 2 oz. prosciutto, thinly sliced
- 1⁄2 cup finely grated Parmesan, plus more to garnish
- 4 scallions, cut into 1/2″ slices
- Juice of 1/2 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.