Prosciutto Pasta

Name: Prosciutto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 8 ounces uncooked pasta; 3 ounces thinly sliced prosciutto; 1 tablespoon olive oil; 1 tablespoon butter; 2 cloves garlic; 3/4 cup heavy/whipping cream; 1 medium tomato; 1/3 cup peas; 1 dash Italian seasoning; 1 tablespoon fresh basil; salt & pepper; freshly grated Parmesan cheese

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5.0

114 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
527 kcal
Course
Main Course
Cuisine
American

Prosciutto Pasta

Nina Acevedo

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This prosciutto pasta recipe has a silky cream sauce with fresh tomato, peas, and cooked prosciutto. It's fast and simple to make!

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Ingredients

Servings

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

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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 Information

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Calories 527kcal (26%) Carbohydrates 47g (16%) Protein 12g (24%) Fat 32g (49%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g Monounsaturated Fat 12g Trans Fat 1g Cholesterol 83mg (28%) Sodium 189mg (8%) Potassium 316mg (9%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 1131IU (23%) Vitamin C 10mg (11%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 527 kcal

% Daily Value*

Calories	527kcal	26%
Carbohydrates	47g	16%
Protein	12g	24%
Fat	32g	49%
Saturated Fat	16g	80%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	12g	60%
Trans Fat	1g	50%
Cholesterol	83mg	28%
Sodium	189mg	8%
Potassium	316mg	7%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	1131IU	23%
Vitamin C	10mg	11%
Calcium	57mg	6%
Iron	1mg	6%