There’s something inherently comforting about a creamy pasta dish, one that wraps you in warmth and flavor with each bite. For me, the allure of pasta with prosciutto and peas in Parmesan cream sauce isn’t just in its delicious blend of flavors—it’s also a nostalgic journey back to cherished moments with loved ones.
One of my favorite memories centers around a bustling kitchen filled with laughter and the aroma of cooking. I remember a cozy family gathering where we decided to recreate a dish I had discovered on a recent trip to Italy. The essence of Italian cooking was alive in that simple, yet exquisite pasta dish. My grandmother, who had a knack for turning ordinary ingredients into extraordinary meals, guided us through the process. She had a way of making cooking feel like an adventure, and this dish was no exception.
As the penne pasta boiled away, we tossed in the vibrant green peas, the color popping against the golden butter. My grandmother would hum an old Italian tune, the melody blending seamlessly with the sizzle of the prosciutto in the skillet. The crisp aroma of the prosciutto, combined with the rich scent of melting Parmesan, created a sensory experience that was almost as delightful as the dish itself.
This recipe, with its creamy Parmesan sauce enveloping tender pasta and prosciutto, brings that memory back vividly. It’s a reminder of how food can be a bridge to the past, connecting us with loved ones through shared flavors and experiences. Each bite of this dish is like a delicious hug, a celebration of simple ingredients turned into something extraordinary.
Whether you’re looking to impress guests or simply treat yourself to a comforting meal, this pasta with prosciutto and peas in Parmesan cream sauce is a perfect choice. It’s easy to prepare, requiring just 15 minutes of cooking time and minimal fuss. The result is a creamy, savory delight that will transport you straight to a sunlit Italian kitchen, where every meal is a celebration of life and love.
So grab your apron, turn on your favorite Italian playlist, and get ready to enjoy a dish that’s as heartwarming as it is delicious. Trust me, this recipe will quickly become a favorite in your home, just as it did in mine.
Making Pasta with Prosciutto and Peas in Parmesan Cream Sauce
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Ingredients
- 8 oz penne pasta
- 1 cup frozen peas
- 3 oz prosciutto, torn into pieces
- 4 tablespoons unsalted butter
- 1/2 teaspoon ground black pepper
- 1 cup shredded Parmesan cheese
- 1/8 teaspoon salt, or to taste
Directions
- Begin by boiling the penne pasta in a large pot of salted water until it is al dente. In the final 5-7 minutes of cooking, add the frozen peas to the pot. Once done, drain the pasta and peas, reserving 1/2 cup of the pasta cooking water.
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the torn prosciutto to the skillet and sauté for about a minute, allowing the prosciutto to become slightly crisp and coated in the melted butter. Season with black pepper.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the drained pasta and peas, tossing to combine. Gradually incorporate 3/4 cup of the shredded Parmesan cheese, stirring continuously until the cheese has melted and blended into a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water, about 1/4 cup at a time, until the desired consistency is reached.
- Season with salt to taste, if necessary. Serve the pasta immediately, topped with the remaining 1/4 cup of Parmesan cheese. Enjoy!
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the pasta and cheese sauce.
Cooking Tips
For a richer flavor, consider using freshly grated Parmesan cheese instead of pre-shredded. You can also substitute pancetta or bacon for prosciutto for a different twist on this dish.
Serving Suggestions
Serve this dish with a simple green salad and a glass of white wine, such as Chardonnay, to complement the creamy sauce. A sprinkle of fresh parsley can also add a burst of color and freshness.
Ingredient Substitutions
If you don’t have prosciutto, you can use cooked bacon or ham as an alternative. For a vegetarian version, replace the prosciutto with sautéed mushrooms or sun-dried tomatoes.
Seasonal Variations
In the spring, you can add fresh asparagus or spinach to the dish for extra color and nutrients. In the fall, try incorporating roasted butternut squash for a comforting seasonal twist.
Allergen Information
This recipe contains dairy and gluten. For a dairy-free version, use a dairy-free butter and cheese alternative. To make it gluten-free, substitute the penne pasta with a gluten-free pasta option.
FAQ:
Can I use a different type of pasta for this recipe?
Yes, you can substitute penne with other pasta shapes like fusilli or rigatoni. Just ensure the pasta is cooked until al dente.
Can I make this dish ahead of time?
While the dish is best served fresh, you can prepare it ahead and reheat it. The pasta may absorb some of the sauce, so you might need to add a splash of reserved pasta water when reheating.
What can I do if I don’t have prosciutto?
If prosciutto is unavailable, you can use bacon, pancetta, or even cooked ham as a substitute. Each will add a different flavor to the dish.
Can I freeze this pasta dish?
It is not recommended to freeze this dish as the cream sauce may separate and the pasta can become mushy upon reheating.
How do I reheat leftovers?
Reheat leftovers gently in a skillet over low heat, adding a little reserved pasta water if needed to loosen the sauce. Avoid microwaving to prevent the sauce from separating.
Can I add vegetables to this dish?
Yes, you can add vegetables like spinach, asparagus, or bell peppers. Just cook them in the skillet with the prosciutto or add them in with the pasta and peas.
Pasta with Prosciutto and Peas in Parmesan Cream Sauce
Ingredients
- 8 oz penne pasta
- 1 cup frozen peas
- 3 oz prosciutto torn
- 4 tablespoons unsalted butter
- 1/2 teaspoon ground black pepper
- 1 cup shredded Parmesan cheese
- 1/8 teaspoon salt or to taste
Instructions
- Start by cooking the pasta in boiling water until it reaches an al dente texture. During the last 5-7 minutes of cooking, toss in the frozen peas and continue to boil. Drain the pasta and peas, setting aside 1/2 cup of the pasta water.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the torn prosciutto and cook for about a minute, stirring to coat the prosciutto with the butter. Sprinkle in the black pepper.
- Melt the remaining 2 tablespoons of butter in the skillet. Add the drained pasta and peas to the skillet. Gradually sprinkle in 3/4 cup of shredded Parmesan cheese, stirring until the cheese is fully melted and incorporated. If the mixture seems dry, add a little of the reserved pasta water, about 1/4 cup, but only if necessary.
- Taste and adjust seasoning with salt if needed. Serve immediately, garnished with the remaining 1/4 cup of shredded Parmesan cheese. 🍴
