Creamy Italian Pasta With Prosciutto And Peas in 25 Minutes

This creamy, savory Italian Pasta With Prosciutto And Peas is made with crispy prosciutto, sweet green peas, and heavy cream, ready in 25 minutes. The rich parmesan sauce clings beautifully to every piece of pasta while the peas add a vibrant pop of sweetness. I make this on busy weeknights when my fridge looks empty.

Why This Classic Works

Italian cooking relies on balancing simple flavors, and the combination of salty cured pork with sweet peas is a prime example. The heavy cream brings everything together into a fast pan sauce.

I used to skip frying the prosciutto, but rendering the fat first creates a massive flavor base. Tossing the hot pasta directly into the skillet is the real trick for an emulsion that never breaks.

Italian Pasta With Prosciutto And Peas Ingredients

• 1 lb dried pasta (penne or farfalle)
• 1 tablespoon olive oil
• 4 oz prosciutto, roughly chopped
• 2 cloves garlic, minced
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon black pepper
• 1/2 cup reserved pasta water

How To Make Italian Pasta With Prosciutto And Peas

1. 1. Boil the pasta: Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve half a cup of pasta water before draining.
2. 2. Crisp the prosciutto: Heat the olive oil in a large skillet over medium heat. Add the chopped prosciutto and cook for 3 minutes until slightly crispy.
3. 3. Cook garlic and peas: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the frozen peas and toss to warm them through.
4. 4. Build the sauce: Pour in the heavy cream and let it simmer for 2 minutes. Stir in the Parmesan cheese and black pepper until the cheese melts completely.
5. 5. Combine and serve: Add the drained pasta to the skillet, pouring in a splash of pasta water. Toss vigorously for 1 minute until a glossy sauce coats the noodles.

Recipe Tips

• Save the pasta water: This starchy liquid is essential for thinning out the cream sauce without losing its silky texture.
• Use block Parmesan: Pre-grated cheese contains anti-caking agents that will make your sauce grainy instead of smooth.
• Watch the salt: Prosciutto and Parmesan are both naturally salty, so wait until the very end to taste and adjust the seasoning.

What To Serve With Pasta With Prosciutto And Peas

A crisp green salad dressed with lemon vinaigrette cuts through the richness of the cream sauce. You can also serve it with toasted garlic bread to mop up any extra sauce at the bottom of the bowl.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or water to help the cream sauce come back together. Freezing is not recommended as the cream will separate.

FAQs

Can I use a different meat?

Yes, pancetta or bacon are great substitutes. Just be sure to drain excess grease before adding the cream.

Do I need to thaw the peas first?

No, frozen peas cook very quickly in the hot skillet. Adding them straight from the freezer keeps them bright green and plump.

Can I make this without heavy cream?

You can use half-and-half, but the sauce will be thinner. To thicken it, toss the pasta with extra Parmesan and pasta water.

Nutrition

• Calories: 520 kcal
• Total Fat: 22 g
• Saturated Fat: 10 g
• Cholesterol: 65 mg
• Sodium: 850 mg
• Total Carbohydrate: 58 g
• Protein: 22 g

Italian Pasta With Prosciutto And Peas

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Creamy, savory Italian Pasta With Prosciutto And Peas relies on crispy pork, sweet green peas, and heavy cream for a fast 25-minute meal. It serves up warm comfort food on busy weeknights with almost zero effort.

Ingredients

• 1 lb dried pasta (penne or farfalle)

• 1 tablespoon olive oil

• 4 oz prosciutto, roughly chopped

• 2 cloves garlic, minced

• 1 cup frozen peas

• 1/2 cup heavy cream

• 1/2 cup grated Parmesan cheese

• 1/4 teaspoon black pepper

• 1/2 cup reserved pasta water

Directions

• 1. Boil the pasta: Cook the pasta in a large pot of salted water according to package directions until al dente. Reserve half a cup of pasta water before draining.
• 2. Crisp the prosciutto: Heat the olive oil in a large skillet over medium heat. Add the chopped prosciutto and cook for 3 minutes until slightly crispy.
• 3. Cook garlic and peas: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the frozen peas and toss to warm them through.
• 4. Build the sauce: Pour in the heavy cream and let it simmer for 2 minutes. Stir in the Parmesan cheese and black pepper until the cheese melts completely.
• 5. Combine and serve: Add the drained pasta to the skillet, pouring in a splash of pasta water. Toss vigorously for 1 minute until a glossy sauce coats the noodles.