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This dreamy prosciutto pasta saves the day—you’ll think you’re out for fancy Italian, but it only takes one pan and a craving for something creamy. The sauce turns out velvety-soft, with peas and tomatoes for sweet pops, finished off with ribbons of prosciutto. Super comforting when you’re short on time but want to eat like you’re treating yourself.
Threw this together when unexpected friends showed up—and it saved me from panic. Now I turn to it any time I want to impress but don’t want to stress out.
Velvety Ingredients
- Parmesan cheese: fresh grated on top is a total winner. Get a wedge and shred it yourself for that nutty kick.
- Salt and pepper: crank that black pepper right before serving and toss in a pinch of salt to taste.
- Fresh basil: slice it up and toss in at the end—it adds a bright, herby finish. Pick leaves that look super green and fresh.
- Italian seasoning: just a sprinkle brings all the classic herbal warmth. Use a good brand for best flavor.
- Frozen peas: throw ’em in frozen—they sweeten things up and add color. Petite ones are softest.
- Tomato: dice up a fresh juicy tomato for brightness—summer ones are amazing, but plum tomatoes work any time of year.
- Heavy cream: grab a good whole cream for the dreamiest texture—don’t skimp here.
- Garlic: chopped fresh, this is non-negotiable for punchy taste.
- Butter: just a dab makes the sauce super lush. Try European butter for extra cream.
- Olive oil: drizzle in great extra virgin oil, it makes everything glossy and rich.
- Thin-sliced prosciutto: salty, tender, and totally essential—fresh from the deli if you can.
- Pappardelle or any pasta you love: skip the cheap stuff—go for bronze-cut if you can for a chewy bite.
Simple Steps
- Dish it Up:
- Ladle pasta into bowls, pile on that last bit of prosciutto, scatter more basil, shower with parmesan, and finish with black pepper and a pinch of salt if you feel like it.
- Toss Pasta and Sauce Together:
- Drain cooked noodles (keep a little pasta water) and swirl them into your skillet with the sauce. Add a splash of that water if you want it silkier. Coat the noodles well.
- Add Prosciutto and Basil:
- Hand-crumble most of the crisped meat into the creamy mix, throw in basil. Save a little prosciutto to make it pretty on top.
- Build Flavors in the Sauce:
- Tip in heavy cream, tomatoes, peas (don’t thaw), and Italian herbs. Let it bubble gently about five minutes, so things get soft and the cream thickens. Taste and tweak the seasoning if you want.
- Garlic Time:
- Drop minced garlic into the leftover prosciutto fat on medium heat. Stir for half a minute till it smells amazing and just starts going golden.
- Crisp Prosciutto:
- While noodles cook, get olive oil and butter hot in a big pan over medium-high. Lay prosciutto strips as flat as you can—work in shifts if it’s crowded. Sizzle them till the edges go crispy but not too rigid, flipping once (about four minutes). Move to paper towels, leave the fat in the pan.
- Boil Pasta:
- Fill a big pot, salt the water like the sea, and bring it up to a rolling boil. Drop in your noodles and cook till just firm (test early, bite to check) using your package for a guide.
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The smell of sizzling prosciutto always brings me back to slow Sundays with my dad. He’d sneak those crispy bits for secret snacking and pretend it was just taste-testing.
Leftover Storage
Tuck leftovers into a container and stash in the fridge for up to three days. The sauce thickens overnight, so splash in milk or cream while reheating gently on the stove. The microwave works, but don’t overdo it, or it’ll dry out fast.
Swaps to Try
No pappardelle handy? Fettuccine, penne, or even linguine will work just fine. No prosciutto? Bacon or pancetta are solid substitutes. Lighten things up by swapping half-and-half in for the cream.
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Plating Ideas
This dish goes solo just great, but it also plays nice with a crisp green salad or a hunk of garlic bread. For some extra fun, pour a chilled glass of white wine alongside.
Italian Inspiration
This pasta takes its cues from northern Italy, where creamy sauces and preserved meats star at almost every meal. Adding peas and tomatoes is classic in Parma, especially when spring veggies show up.
Common Recipe Questions
- → Can you use different pasta shapes besides the usual ones with prosciutto and creamy sauce?
Try wide noodles like fettuccine or pappardelle—those big shapes hold onto the sauce and all the tasty bits of prosciutto and peas.
- → Got any tips for making the sauce super smooth?
Let the cream bubble low and slow until it thickens up nicely. Toss in a splash of the hot starchy pasta water at the end if you want it extra silky.
- → Is it fine to toss frozen peas in straight from the freezer?
Go for it—just stir the frozen peas into your bubbling sauce. They'll warm up fast and stay bright and sweet.
- → How come you brown the prosciutto before adding to the noodles?
Browning the prosciutto makes it taste bolder and adds a little crunch, giving the pasta great texture and flavor.
- → Do I have to use parmesan cheese?
Parmesan isn’t a must, but grating a bit on top adds so much savoriness and ties everything together.