Tagliatelle with prosciutto, garlic tomato sauce and seared duck

Tagliatelle with prosciutto, garlic tomato sauce and seared duck

Tagliatelle Prosciutto Duck Pasta cooking in sauce Duck sliced

Crispy Posciutto Tomato Sauce Duck Pancetta

Tagliatelle Prosciutto Tomato Duck

Tagliatelle with Prosciutto, Garlic Tomato Sauce & Seared Duck Breast

My family loves pasta and to me, there's nothing more amazing than a tagliatelle with crispy prosciutto, garlic tomato sauce and a gorgeous seared sliced duck breast to go with it.
This dish made it to my family’s top 5 all-time bests this weekend. Skip the duck and pork to make it vegetarian, it will still be smashing! And it all started when I went to my butcher to buy lamb and saw the gorgeous bi-color tagliatelle they had just brought in. Enjoy!
5 from 4 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4 to 5 people


  • 2 tbsp extra virgin olive oil and a bit more
  • 2 oz prosciutto cut into bite-size pieces
  • ½ oz pancetta thinly sliced
  • 1 can fire roasted tomatoes or regular
  • 5 large garlic cloves thinly sliced
  • 1/2 lb dried tagliatelle
  • ¼ tsp crushed red pepper flakes
  • salt and black pepper to taste
  • ½ cup finely grated Parmigiano-Reggiano plus more for garnish
  • 3 duck breasts


  • Heat a large skillet over medium-high heat, add one tbsp olive oil and heat until very hot. Add the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, prosciutto to a paper towel-lined plate. Repeat same for pancetta pieces.
  • In the same skillet, add 1 tbsp olive oil to the remains inside, add the garlic and cook over moderate heat, stirring, until softened and fragrant, ~ 2 minutes. Add the tomatoes, crushed red pepper, pancetta and a pinch of salt and cook, stirring occasionally, until a sauce is formed, ~20 minutes. Season the with salt; keep warm.
  • Bring a large pot of water to boil over high heat.
  • Drizzle another skillet with olive oil and heat to medium-high. Pat dry the breasts and sprinkle both sides generously with salt and pepper. Place on skillet skin face down and sear for about 4-5 minutes or until skin is crisp. Turn and cook for 2-3 minutes until seared, and repeat for the sides, about 8-10 minutes total. Remove and let rest for 5 minutes.
  • Season water lightly with salt. Add the tagliatelle and cook until al dente, ~4 minutes. Just before your pasta is ready, return the tomato skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Add the Parmigiano-Reggiano to the pasta and mix well until the cheese melts into the mixture, ~1 minute.
  • Slice duck breasts at an angle, serve along the pasta immediately and garnish with a sprinkle of Parmigiano-Reggiano
Keyword Duck, Pasta, Tagliatelle, Tomatoes
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