Creamy Pasta With Prosciutto Peas (Printable Recipe)
Rich Italian pasta with prosciutto cotto, peas, and cream sauce for the ultimate comfort dinner.
# Ingredients You'll Need:
→ Aromatics & Base
01 -
2 tablespoons unsalted butter
02 -
1 small yellow onion (6 oz), finely chopped
03 -
Kosher salt and freshly ground black pepper
→ Proteins & Herbs
04 -
8 oz prosciutto cotto, cut into 1/4-inch dice
05 -
2 teaspoons minced fresh rosemary leaves
06 -
2 teaspoons minced fresh thyme leaves
→ Sauce Components
07 -
1/4 cup dry white wine
08 -
1 1/2 cups heavy cream
09 -
1/4 teaspoon freshly ground nutmeg
→ Pasta & Vegetables
10 -
12 oz dried penne rigate
11 -
1 1/2 cups frozen peas, thawed
12 -
2 oz finely grated Parmigiano-Reggiano
# Steps to Follow:
01 -
In a large skillet, melt butter over medium heat. Add chopped onion, season lightly with salt, and cook until softened but not brown, about 6 minutes. Stir in diced prosciutto cotto, minced rosemary, thyme, and 1/4 teaspoon pepper. Cook until ham is warmed through and herbs become fragrant, about 4 minutes.
02 -
Add white wine and cook until reduced by half, about 2 minutes. Pour in heavy cream and nutmeg, bring to a gentle simmer, and cook while stirring occasionally until sauce slightly thickens, about 2 minutes. Reduce heat to low to keep warm.
03 -
Meanwhile, cook penne in a pot of well-salted boiling water until just shy of al dente, about 2 minutes less than package directions. Using a spider skimmer, transfer pasta directly to the sauce along with 1/2 cup pasta cooking water.
04 -
Increase heat to high and cook, stirring and tossing rapidly, until pasta reaches al dente texture and sauce thickens to coat noodles while just pooling around pan edges, about 2 minutes. Add more pasta water in 1/4-cup increments if needed for proper consistency.
05 -
Remove from heat, add thawed peas and grated Parmigiano-Reggiano, stirring rapidly to incorporate and warm peas through. Season with salt and pepper to taste. Serve immediately while hot.
# Extra Tips:
01 -
Prosciutto cotto is preferred over crudo for cooking as it maintains better texture and flavor when heated, while being more affordable and less salty.
02 -
Request a single 8-ounce piece from the deli counter rather than thin slices, then dice at home for optimal texture in the finished dish.
03 -
Frozen peas work better year-round than fresh, as they're picked and frozen at peak freshness. Add them off-heat to prevent overcooking.
04 -
The cream-based sauce is more foolproof than butter emulsion versions and provides richer, more satisfying results for comfort food appeal.