This Prosciutto Pasta recipe combines the richness of cream, the crispiness of prosciutto, and the freshness of basil for a delicious, quick, and easy meal. Made with pappardelle pasta, heavy cream, and a dash of Italian seasoning, it’s the perfect dinner for busy weeknights or a special occasion. The dish is customizable, allowing for the use of different proteins like bacon or chicken, and can be paired with fresh vegetables for added flavor. Whether you’re making it for family or friends, this creamy pasta is a crowd-pleaser that’s sure to impress. Make it today for a comforting and flavorful meal that’s both easy and elegant.

Ingredients

8 ounces uncooked pasta (e.g., pappardelle)
3 ounces thinly sliced prosciutto
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
3/4 cup heavy or whipping cream
1 medium tomato, finely chopped
1/3 cup peas (frozen or fresh)
1 dash Italian seasoning
1 tablespoon fresh basil, thinly sliced
Salt & pepper, to taste
Freshly grated Parmesan cheese (optional)

Instructions

Cook the Pasta
Boil a large pot of salted water and cook the pasta until al dente, following the package instructions. Reserve a splash of pasta water before draining.
Prepare the Prosciutto
Heat olive oil and butter in a skillet over medium-high heat. Add prosciutto in batches (to avoid overlapping) and cook for 3-4 minutes, flipping halfway, until slightly crispy but still pliable. Transfer to a paper towel-lined plate, leaving the rendered fat in the skillet.
Cook the Sauce
Lower the heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Stir in cream, tomatoes, peas, and Italian seasoning. Cook for 4-5 minutes, letting the sauce thicken slightly.
Incorporate the Prosciutto
Crumble the prosciutto into the sauce, reserving some for garnishing. Stir in fresh basil for added aroma and flavor.
Combine Pasta and Sauce
Add the drained pasta to the skillet. Toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency.
Serve
Divide the pasta among serving bowls. Top with the reserved crispy prosciutto, freshly grated Parmesan, and extra basil if desired. Adjust seasoning with salt and pepper, then serve warm.

Why You’ll Love This Recipe

Quick and Simple: A restaurant-quality dish ready in under 30 minutes.
Balanced Flavors: The creamy sauce, salty prosciutto, and fresh basil create a harmonious flavor profile.
Elegant and Versatile: Suitable for a family dinner or a special occasion.

Tips

Prosciutto: Ensure it doesn’t overcook; it should remain pliable for texture.
Pasta Water: Always reserve a small amount to adjust the sauce consistency.
Cream: Use heavy cream for a rich, velvety sauce. Half-and-half can be substituted but may result in a thinner sauce.

Variations and Substitutions

Protein: Swap prosciutto with pancetta, bacon, or grilled chicken.
Vegetarian Option: Omit the prosciutto and add sautéed mushrooms or roasted red peppers.
Greens: Add spinach or arugula for extra nutrition.
Herbs: Substitute basil with parsley or thyme for a different flavor profile.

FAQs

Can I use another type of pasta?
Yes! Fettuccine, linguine, or spaghetti work just as well in this recipe.

What’s the best way to store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to revive the sauce.

Can I use fresh peas instead of frozen?
Absolutely. Blanch the peas briefly before adding them to the sauce.

Serving Suggestions

Serve with a side of garlic bread or a fresh green salad for a complete meal.
Pair with a glass of crisp white wine or a light red like Pinot Noir for a perfect pairing.

This creamy Prosciutto Pasta is an indulgent dish with a touch of sophistication, making it a go-to recipe for any pasta lover!