Creamy Parmesan and Pea Pasta with Crispy Prosciutto (Ready in 30 Min!)
This Creamy Parmesan and Pea Pasta combines sweet peas, crispy prosciutto and a silky Parmesan cream sauce for an elegant yet simple Italian dish. Ready in just 30 minutes, it's perfect for busy weeknights when you want restaurant-quality flavor without the fuss.
Servings: 4 servings
Calories: 948kcal
Ingredients
- 16 ounces pasta
- 4-5 slices prosciutto
- 1 ½ cup peas fresh or frozen
- 3 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 ⅓ cup heavy cream
- 1 cup parmesan cheese freshly grated for better melting, plus more for serving
- 1 teaspoon freshly grated nutmeg
- kosher salt to taste
- freshly ground black pepper to taste
- 1 lemon zested
- 3 tablespoons chives chopped
Instructions
- Prepare the pasta. Boil pasta in salted water until al dente (8-10 minutes). Reserve 1 cup pasta water before draining.
- Crisp the prosciutto. Tear prosciutto into pieces and crisp in a dry skillet (2-3 minutes). Set aside on paper towels to drain excess grease.
- Start the sauce. In same skillet, melt butter and cook garlic for 30 seconds. Add cream and bring to gentle simmer. Add peas and cook 2-3 minutes.
- Finish the sauce. Reduce heat and stir in Parmesan until melted. Season with salt, pepper and lemon zest. Toss with drained pasta, adding pasta water if needed (I use about a cup). Fold in half the prosciutto and chives.
- Garnish + serve. Top with remaining prosciutto. Garnish with extra Parmesan and olive oil if desired.
Notes
Storing and Reheating
- Storing. Store in the refrigerator in an airtight container for up to 3 days.
- Reheating. The best way to reheat this dish is on stovetop with a splash of milk or cream. Alternatively, reheat in the microwave in 30-second intervals with milk or cream - be mindful and don't overheat as the sauce can break and become oily!
- For best results, store crispy prosciutto separately and add it fresh when reheating.
- Salt is your friend. Salt pasta water generously for properly seasoned pasta.
- Reduce the heat. To ensure your sauce turns out creamy and dreamy, reduce the heat when adding in the Parmesan cheese.
- Always reserve pasta water before draining! This starchy liquid helps achieve the perfect sauce consistency and allows the sauce to cling to pasta. Add a splash if your sauce becomes too thick - I use about a cup of pasta water.
- Season accordingly. Taste the sauce before adding salt as the prosciutto, Parmesan and salted pasta water can make this dish salty.
Nutrition
Serving: 1 serving | Calories: 948kcal | Carbohydrates: 97g | Protein: 30g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 135mg | Sodium: 486mg | Potassium: 522mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2142IU | Vitamin C: 26mg | Calcium: 398mg | Iron: 3mg
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