Prosciutto Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
527 kcal
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Course
Main Course
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Cuisine
American
Prosciutto Pasta
Description
To prepare the Prosciutto Pasta, cook pasta al dente in salted water. Meanwhile, crisp thinly sliced prosciutto in olive oil and butter, rendering its fat and adding flavor. In the same pan, sauté minced garlic briefly before stirring in heavy cream, diced tomato, peas, and Italian seasoning. The sauce simmers until slightly thickened, then crumbled prosciutto and fresh basil are added for aroma and texture.
Drained pasta is tossed in the sauce, allowing the creamy mixture to evenly coat each strand. The final dish offers tender noodles with pockets of sweet peas and tomato, rounded by the richness of cream and the salty, umami depth of prosciutto. A sprinkle of freshly grated Parmesan cheese is optional for added richness and balance.
This recipe works well as a main course for 2 to 4 servings. Adjust portion size based on appetite, and serve with complementary sides like garlic bread or salad if needed. The sauce can be thinned with pasta water as desired for coating consistency. Nutritional estimates vary based on ingredients.
Ingredients
- 8 ounces pasta I used pappardelle, uncooked
- 3 ounces prosciutto thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic minced
- 3/4 cup heavy cream aka whipping cream
- 1 medium tomato chopped small
- 1/3 cup pea I used frozen
- 1 dash Italian seasoning
- 1 tablespoon basil thinly sliced/chopped, fresh
- salt to taste
- black pepper to taste
- Parmesan Cheese optional, to taste, freshly grated
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
- The recipe serves 2 to 4; use about 4 ounces of pasta per person depending on appetite and desired sauce quantity.
- For more balanced meals when serving 4, consider adding sides like garlic bread or a salad.
- You can add reserved pasta cooking water to adjust the sauce thickness before combining with the pasta.
- Optional freshly grated Parmesan cheese can be added to taste when serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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