This creamy, garlicky Prosciutto Pasta is delicious and studded with peas and crispy prosciutto. Learn how to make this simple yet elegant dish and surprise your family!
Not much can equal a creamy, cheesy bowl of pasta when it comes to the desire for comfort food. However, as comforting as Prosciutto Pasta is, it is also an elegant, delectable dish that you will want to enjoy time and again. As you twirl your fork around those long, garlicky noodles studded with peas and crispy prosciutto, your mouth will water as you anticipate every bite.
A little prosciutto goes a long way in this recipe. The fat rendered in butter and olive oil infuses the sauce with its flavor. With only 10 minutes of prep time and 20 minutes for cooking, you can put an astounding meal on the table in less than half an hour.
Why Do Some Versions of Prosciutto Pasta Include Tomatoes?
Many recipes feature customization, especially those utilizing pasta. Prosciutto pasta is one such recipe that has many different iterations, including with and without tomatoes, onions, mushrooms, spinach, and alfredo sauce. The version presented here is straightforward and does not use additional ingredients other than those listed in the recipe. You can certainly experiment with tomatoes and other items that you enjoy. Pasta dishes are the perfect canvas for you to create culinary masterpieces.
The Secret Is In Frying the Prosciutto
Some recipes have little tricks that enhance the flavor, and in this dish, the secret is using equal amounts of butter and extra virgin olive oil to fry the prosciutto. Butter provides a smooth, creamy texture, while olive oil adds exceptional flavor. When a dish has as few ingredients as this, opting for the highest-quality products will make a tremendous difference.
Heating the oil and butter over medium-high heat creates the crispness you want in the prosciutto. Fry it right to the point of crispness—don’t overcook it. Letting the prosciutto drain on a paper towel helps it maintain its crispness while you complete the dish. After crumbling the cooked prosciutto, add half to the sauce and save the remaining half to sprinkle on top of the finished pasta.
How to Make Ahead and Store
Making this dish when you are ready to enjoy it is the best option, as that is when the prosciutto is at its crispiest. You can store leftover prosciutto pasta in an airtight container in the refrigerator for up to 4 days, but the prosciutto will lose some of its crispness. This dish does not freeze well.
Serving Suggestions
A loaf of crusty Italian bread always goes well with pasta. However, if you are looking for something different that will be a light yet tasteful addition to prosciutto pasta, give this recipe for Keto Pepperoni Cloud Bread a try. It is the perfect companion to your pasta meal. I also recommend adding vegetables, such as Roasted Asparagus and Mushrooms. It is so easy yet amazingly delicious.
Keeping dessert light after a meal of pasta is always a good idea. I like to serve cookies because you can make them small, so having a few does not seem so bad. Your kids will think they hit the jackpot when you give them 3 or 4 cookies for dessert, not realizing they might only equal 1 or 2 regular size cookies (you can get away with this while they are little). The older ones will be on to you quickly. One recipe I love to make is Oatmeal Chocolate Chip Cookies. You get the sweetness of chocolate chips with the beneficial nutrients of oatmeal in one tasty bite.
Prosciutto Pasta
Ingredients
- 8 ounces uncooked pasta such as fettuccine or linguine
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 – 4 ounces thinly sliced prosciutto
- 2 cloves garlic minced
- 3/4 cup heavy cream
- 1/3 cup frozen peas thawed
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, about 3-4 minutes. Remove prosciutto and set aside on a paper towel-lined plate.
- In the same skillet, reduce heat to medium. Add minced garlic and sauté until fragrant, about 30 seconds.
- Pour in the heavy cream and add the thawed peas. Cook for about 4-5 minutes, or until the sauce slightly thickens.
- Crumble the cooked prosciutto and add half back into the skillet. Stir to combine.
- Add the cooked pasta to the skillet and toss with the sauce. Season with salt and pepper to taste.
- Serve the pasta in bowls, topped with the remaining crumbled prosciutto and freshly grated Parmesan cheese.
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