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prosciutto pasta in a shallow bowl
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5 from 23 votes

Prosciutto Pasta

This prosciutto pasta recipe has a silky cream sauce with fresh tomato, peas, and cooked prosciutto. It's fast and simple to make!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: creamy prosciutto pasta, pasta with prosciutto and peas, prosciutto pasta recipe
Servings: 4
Author: Natasha Bull

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.
     

Nutrition

Calories: 527kcal | Carbohydrates: 47g | Protein: 12g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 189mg | Potassium: 316mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1131IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 1mg