Tagliolini Gratinéed with Prosciutto and Parmigiano-Reggiano

According to The Harry's Bar Cookbook (Bantam, 1991)—in which a version of this recipe appears—this dish is "one of the few combinations of French and Italian cuisines on our menu … The pasta and the ham are Italian; the sauce and the cooking method are French." The recipe may also be made with dried pasta, which takes longer to cook.