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Get ready for a bowl of pure comfort. This creamy prosciutto pasta will totally trick you into thinking you're eating at a cozy Italian spot. The silky sauce hugs every noodle. Sweet tomatoes and peas add little pops of color and taste. Ribbons of prosciutto tie it all together. Craving something super comforting fast? This dish has your back.
This came together when friends showed up and my fridge was pretty bare. Now, anytime I want something extra tasty with hardly any work, I reach for this meal.
Irresistible Ingredients
- Parmesan cheese: Freshly grate some on top for the best taste. Wedge parmesan always wins over pre-shredded.
- Salt and pepper: Use fresh ground black pepper to level up the flavor.
- Fresh basil: Slice bright green leaves for a burst of herby goodness on top.
- Italian seasoning: Go for a blend you trust so the aroma hits just right.
- Frozen peas: Toss them in frozen for a sweet pop of color. Pick petite peas if you can—they’re extra tender.
- Tomato: Chop up a juicy one; summer tomatoes are gold, but plum ones are solid any season.
- Heavy cream: For that rich, velvety sauce, use whole cream if possible. Good quality makes all the difference.
- Garlic: Chop up fresh cloves—don’t skip this step, it layers flavor in everything.
- Butter: Just a dab will do. European-style butter tastes super creamy.
- Olive oil: A drizzle of extra-virgin will start your sauce off right.
- Prosciutto, thinly sliced: This salty meat is the highlight. Get some just sliced at the deli if you can.
- Any pasta you love, like pappardelle: Bronze-cut pasta clings onto the sauce and gives great texture.
Simple Step-by-Step
- Plate It Up:
- Scoop out the creamy noodles into bowls. Scatter on the reserved prosciutto, pile on more basil, and shower with freshly grated parmesan. Finish it all off with some black pepper and a dash of salt if you want.
- Mix It All:
- Drain your pasta, but hang onto some of the water—makes the sauce silky if you need it. Toss noodles straight into the pan with sauce and give it a good mix. Add a splash of pasta water if things get too thick.
- Bring Back the Prosciutto and Basil:
- Crumble up most of the crisped prosciutto and stir it with the basil into the bubbling sauce. Save just a bit to sprinkle on at the end.
- Make the Sauce Shine:
- Drop in diced tomato, frozen peas, heavy cream, and Italian seasoning. Stir well and let everything bubble gently for around five minutes. Taste and see if it needs anything else.
- Add the Garlic:
- With the skillet over medium, toss in the fresh garlic right into the leftover prosciutto fat. Stir till it smells awesome and just barely turns golden.
- Crisp the Prosciutto:
- In a big skillet, warm up butter and olive oil over medium-high. Scatter in prosciutto strips in a single layer (batch it if you have to). Let them cook for about four minutes, flip halfway, until they crisp at the edges but are still bendy. Pull them out onto a paper towel-lined plate, and save that tasty fat in the skillet.
- Cook Your Pasta:
- Boil salted water in a large pot. Toss in the pasta and cook until it’s just right (start tasting a minute or two early). You want it with a bit of bite.
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I love watching prosciutto sizzle and fill the kitchen with that amazing smell. It always brings back memories of lazy Sundays with my dad. He'd steal a crispy bit or two and pretend it was just for 'tasting.'
Keep It Fresh
Leftovers? Pop them in a sealed container for up to three days. The sauce thickens in the fridge, so pour in a splash of cream or milk when reheating on the stove. Don’t nuke it too long or it gets dry.
Swap It Up
Can’t find pappardelle? Use fettuccine, linguine, or even penne. Out of prosciutto? Pancetta or crispy bacon totally work. Lighten it up? Swap the cream for half and half.
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How to Serve
This dish holds its own, but it’s awesome with a big green salad or hot, crunchy garlic bread. Pour a glass of cold white wine to make it feel extra special.
A Little Backstory
This pasta is inspired by the northern part of Italy. Folks there love mixing cream sauce and salty meats in everyday meals. Tomatoes and peas make it feel like a warm spring day in Parma.
FAQs About the Recipe
- → Can you use frozen peas without thawing?
Totally! Just toss the frozen peas right into your simmering sauce. They’ll heat up quick and stay bright and tasty.
- → Do you need parmesan or can you skip it?
You don’t have to use parmesan, but fresh-grated cheese boosts savoriness and really ties the flavors together.
- → What’s the best way to get a creamy, smooth sauce?
Let the cream bubble softly so it thickens up. Adding some hot water from your pasta helps get everything nice and silky.
- → Why brown the prosciutto before adding?
Browning the prosciutto makes it extra flavorful—crispy edges plus a bit of chew, all in one!
- → Which pasta shapes hold this creamy sauce best?
Go for something wide like fettuccine or pappardelle. They really grab onto the sauce and all those tasty bits.