Description
This Prosciutto Pasta is a delicious and creamy Italian-inspired dish featuring tender pappardelle pasta tossed in a rich sauce made with prosciutto, garlic, cream, tomato, peas, and fresh herbs. The prosciutto is lightly crisped to add a savory depth, while the creamy sauce thickens beautifully to coat the pasta. Finished with fresh basil and grated parmesan, this recipe is perfect for a comforting yet elegant weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta (pappardelle recommended)
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 ounces thinly sliced prosciutto
- 2 cloves garlic, minced
- 3/4 cup heavy whipping cream
- 1 medium tomato, chopped small
- 1/3 cup peas (frozen preferred)
- 1/4 teaspoon Italian seasoning
- 1 tablespoon thinly sliced/chopped fresh basil
- Freshly grated parmesan cheese (optional, to taste)
- Salt and pepper, to taste
Instructions
- Cook Pasta: Boil a salted pot of water and cook the pasta al dente according to the package directions. This ensures the pasta remains firm with a slight chew.
- Cook Prosciutto: While the pasta cooks, heat olive oil and butter in a skillet over medium-high heat. Add prosciutto in batches if needed to avoid overcrowding. Cook for 3-4 minutes, flipping halfway, until the prosciutto crisps slightly but remains pliable. Transfer to a paper towel-lined plate, leaving the rendered fat in the skillet.
- Sauté Garlic: Reduce heat to medium and add minced garlic to the skillet. Cook for about 30 seconds until fragrant but not browned.
- Prepare Sauce: Stir in heavy cream, chopped tomato, peas, and Italian seasoning. Let the mixture cook for 4-5 minutes until the sauce thickens slightly.
- Add Prosciutto and Basil: Crumble some of the cooked prosciutto and stir it into the sauce. Add fresh basil and mix well, reserving some prosciutto for topping.
- Toss Pasta: Drain the cooked pasta and add it to the skillet. Toss everything together, adding a splash of hot pasta water if needed to loosen the sauce to your preferred consistency.
- Serve: Plate the pasta and top each serving with the remaining prosciutto and freshly grated parmesan cheese. Season with salt and pepper to taste and enjoy immediately.
Notes
- Use pappardelle or other wide ribbon pasta to help hold the creamy sauce well.
- If the sauce thickens too much, add reserved pasta water gradually to reach desired consistency.
- Frozen peas can be used straight from the freezer; no need to thaw.
- To make it lighter, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Prosciutto should be crisp but not overly crunchy to retain texture contrast.
- Fresh basil adds a bright herbal note; omit or substitute with parsley if unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: prosciutto pasta, creamy pasta, Italian pasta recipe, pappardelle with prosciutto, easy pasta dish
