Say hello to a new favorite with this Prosciutto Pasta.
This prosciutto pasta recipe brings together the salty, savory character of prosciutto with a silky cream sauce and tender pasta. Peas add a bright pop of color and a touch of sweetness, balancing the richness of the sauce. The meal looks elegant on the table but is quick and straightforward to prepare, making it ideal for both weeknight dinners and casual entertaining. With minimal ingredients and uncomplicated steps, it lets good-quality prosciutto shine while delivering a comforting pasta dish everyone will enjoy.
The flavor profile is reminiscent of carbonara — creamy, indulgent, and deeply satisfying — yet this version is faster to make and slightly more forgiving. The prosciutto is cooked until crisp to provide texture contrast, then folded into a cream-based sauce that clings to each strand of pasta. The overall result tastes refined without requiring a long list of ingredients or complicated technique.
What is Prosciutto?
Prosciutto is an Italian dry-cured ham prized for its delicate texture and balanced saltiness. Sliced paper-thin, it can be eaten uncooked as part of an antipasto, wrapped around fruit or cheese, or cooked briefly to add crisp, savory notes to warm dishes. The word prosciutto comes from the Latin perexsuctum, meaning “thoroughly dried,” a nod to the traditional curing process. Using prosciutto in a simple pasta highlights its flavor without overpowering it — a little goes a long way.
How to Make Ahead and Store?
This pasta is best served immediately, while the sauce is smooth and the prosciutto still crisp. Leftovers keep well in an airtight container in the refrigerator for up to five days. When refrigerated, the prosciutto will lose its initial crispness and the cream sauce may thicken; gently reheat the pasta in a skillet over low heat with a splash of heavy cream or milk to restore creaminess. Avoid freezing, as cream-based sauces can separate and become grainy after thawing.
Can I use other vegetables?
Absolutely. Asparagus, mushrooms, blanched spinach, or thinly sliced Brussels sprouts all pair nicely with the salty prosciutto and cream sauce. If you add firmer vegetables, briefly sauté or blanch them so they finish tender at the same time as the sauce. Frozen peas are a convenient and reliable option because they cook quickly and add vibrant color.
Serving Suggestions
Serve Prosciutto Pasta straight from the skillet into warmed bowls and finish with a generous grating of freshly grated Parmesan. A few torn basil leaves, chopped flat-leaf parsley, or a scattering of lemon zest will lift the dish and add freshness. For a little heat, sprinkle crushed red pepper flakes. This pasta pairs well with a simple green salad or roasted vegetables and a crusty loaf of bread to soak up any leftover sauce.
If you prefer a different pasta shape, linguine, fettuccine, or cavatappi will all work — choose a shape that holds sauce well. For a lighter version, substitute half-and-half for heavy cream and reduce the amount slightly, keeping in mind the texture will be thinner. For extra depth of flavor, finish the sauce with a spoonful of grated Pecorino Romano or a splash of pasta cooking water to help the sauce adhere to the noodles.
Prosciutto Pasta
Prep Time: 10 mins • Cook Time: 20 mins • Total Time: 30 mins • Servings: 4
Ingredients
- 8 ounces uncooked spaghetti (or pasta of choice)
- 3 ounces thinly sliced prosciutto
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 3/4 cup heavy cream
- 1/3 cup frozen peas
- 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 spaghetti and cook until al dente, about 8–10 minutes depending on package directions. Reserve a cup of pasta cooking water, then drain the pasta.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the prosciutto in a single layer and cook until it becomes crisp and releases its flavor, about 3–4 minutes. Transfer the crisped prosciutto to a paper towel-lined plate and break it into pieces.
- In the same skillet, reduce the heat slightly and add the minced garlic. Sauté for about 30 seconds until fragrant but not browned.
- Pour in the heavy cream and add the frozen peas. Stir and simmer gently for 4–5 minutes until the sauce thickens slightly and the peas are heated through. If the sauce becomes too thick, loosen it with a splash of the reserved pasta water.
- Add half of the crumbled prosciutto to the skillet and stir to combine. Add the drained pasta and toss to coat the noodles evenly with the sauce. Adjust seasoning with salt and black pepper to taste.
- Serve immediately, topped with the remaining crispy prosciutto and a generous sprinkling of freshly grated Parmesan. Garnish with chopped herbs or lemon zest if desired.
Nutrition (estimated per serving)
- Calories: 494 kcal
- Carbohydrates: 46 g
- Protein: 12 g
- Fat: 29 g
- Saturated Fat: 14 g
- Sodium: 157 mg
- Fiber: 3 g
Notes and tips: use good-quality prosciutto since its flavor is central to the dish. If you like more texture, reserve a little of the pasta water to create a silkier sauce when tossing the pasta. Taste as you go when seasoning — prosciutto adds salt, so you may need less table salt than usual.
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