This prosciutto pasta recipe has a silky cream sauce with fresh tomato, peas, and cooked prosciutto. It's fast, elegant, and simple to make!
Need another fancy yet totally easy recipe? Try this White Wine Cream Sauce for Ravioli next.
Why you'll enjoy it
If you haven't tried cooking prosciutto before, you're in for a treat! You fry it like you would bacon, but since it's so thin, it crisps up within a few minutes. For this recipe, I fry the prosciutto until it's just crispy. Some of it is stirred into the pasta, and the rest is used to add a nice salty crunch as a topping.
The cream sauce is garlicky and brightened up by adding a fresh tomato and some basil, so it's gorgeous and flavorful yet not too heavy. This recipe is a great option if you're looking to impress guests but don't want to spend ages in the kitchen since it's ready in just half an hour!
Ingredients for it
- Pasta - I used pappardelle for this recipe. I love how the sauce coats the ribbons, but feel free to use whatever is in your pantry.
- Prosciutto - it's an incredibly delicious Italian dry cured ham that fries up really well to get nice and crispy
- Olive oil and butter - for frying
- Garlic - use even more if you're a garlic lover. I use this garlic press to mince it without having to peel each clove.
- Heavy cream - to make the sauce luscious and dreamy. We wouldn't recommend substituting it for anything else.
- Tomato - just choose whichever variety looks freshest at the grocery store, or use one from your garden
- Peas - we're using frozen peas. They're easy and convenient.
- Italian seasoning - it's a blend of dried herbs including rosemary and thyme that comes all in a single jar and packs a ton of flavor
- Basil - for a burst of freshness and color
- Parmesan - to top it all off!
How to make prosciutto pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the olive oil and butter to a skillet and fry the prosciutto slices until they crisp up a bit. Transfer prosciutto to a paper towel lined plate. In the same skillet, add in the garlic, followed by the cream, tomatoes, peas, and Italian seasoning. Let it cook until the sauce thickens up a bit (about 4-5 minutes).
Crumble up the cooked prosciutto and add most of it to the skillet but reserve some to top the bowls with. Also add in the basil. Add the drained pasta to the sauce, toss, and serve with plenty of freshly grated parmesan cheese.
Tips for success
- As with any recipe, sub ingredients at your own discretion. If you swap the cream for something with a lower fat content, you're likely to yield a thinner sauce that's not quite as rich or flavorful and could curdle.
- This recipe can feed 2-4. It's written for 4 reasonably sized portions, but if you want plenty of sauce for each person, do 4 ounces of pasta total instead of the suggested 8 and keep the sauce quantities as written, and it'll serve 2 people and be very saucy. You could, of course, double all ingredients in the recipe and make even more pasta if you've got 4+ hungry people to feed.
- As always, I recommend grating your own parmesan cheese for the best flavor. I keep a parm wedge in my fridge, and I always use my Microplane zester/grater to grate it!
What to serve with this pasta
Leftovers and storage
- This pasta will keep for 3-4 days in the fridge in an airtight container, but keep in mind that the prosciutto will become less crispy over time.
- Since there's cream in the sauce, we don't recommend freezing it. It won't be the same when thawed.
- Reheat in a small saucepan until warmed through.
Questions about this creamy prosciutto pasta recipe? Let me know in the comments below!
- 8 ounces uncooked pasta I used pappardelle
- 3 ounces thinly sliced prosciutto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
- 3/4 cup heavy/whipping cream
- 1 medium tomato chopped small
- 1/3 cup peas I used frozen
- 1 dash Italian seasoning
- 1 tablespoon fresh basil thinly sliced/chopped
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
- Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
- Meanwhile, heat the oil and butter in a skillet over medium-high heat. Cook the prosciutto in two batches if it doesn't all fit in the pan at once without overlapping too much. Cook it for about 3-4 minutes total (flip it halfway) or until the prosciutto starts so crisp up a bit but is still a bit pliable/bendy. Transfer the prosciutto to a paper towel lined plate and leave the fat in the skillet.
- Turn the heat down to medium. Add in the garlic and cook for 30 seconds.
- Stir in the cream, tomato, peas, and Italian seasoning. Cook for about 4-5 minutes or until the sauce thickens up a bit.
- Crumble the prosciutto up with your hands. Stir some of it into the sauce and reserve some for topping the bowls. I also like to add in the basil at this point.
- Drain the pasta and add it to the skillet and toss it all together. Prior to draining the pasta, you may want to add a splash of the hot pasta water to the sauce, especially if it's thickened up too much for your liking.
- Serve with the remaining prosciutto and freshly grated parmesan on top of each bowl. Season with extra salt & pepper if needed.
- This recipe can serve 2-4. For 2, each person gets quite a lot of sauce (use 4 ounces of pasta). If you're feeding 4 hungry people, I suggest serving it with a side like garlic bread or a salad (or start with an appetizer).
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.