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This recipe was uploaded by Paderno
At this point you probably can boil some water with a pinch of salt and put in your tagliatelle. Also, prepare to dissolve your chiken cubes but only put about 3/4 of the normal water, making it a bit more salty and concentrated.
When the prosciutto turns darker and gets a slightly golden color pour in about half a cup of that chicken stock. Make sure your heat is not too high allowing your chiken stock to simmer for about 5-7 mins. Season with ground black pepper but no salt. The prosciutto and the chiken stock is already salty enough!
Then pour in about 3 shot glasses of cream and reduce your heat to medium-low. Leave it for another 5 minutes then throw in your cooked pasta in the pan along with the other half of basil and juice from half of a lemon. If necessary use some cooking water. Toss together and serve.