Prosciutto Pasta Cream Sauce (Print Version)
# Ingredients:
→ Main
01 -
225 g uncooked pappardelle pasta
02 -
85 g thinly sliced prosciutto
→ Sauce
03 -
15 ml olive oil
04 -
15 g unsalted butter
05 -
2 garlic cloves, minced
06 -
180 ml heavy cream
07 -
1 medium tomato, finely chopped
08 -
45 g frozen peas
09 -
1 dash Italian seasoning
10 -
1 tablespoon fresh basil, sliced or chopped
11 -
Salt and black pepper, to taste
→ To Serve
12 -
Freshly grated parmesan cheese, to taste (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve a small amount of pasta water before draining.
02 -
While pasta cooks, heat olive oil and butter over medium-high heat in a large skillet. Add prosciutto in a single layer; cook in batches if necessary. Sauté for 3–4 minutes, flipping halfway, until edges are crisp but still pliable. Set prosciutto aside on a paper towel-lined plate. Retain rendered fat in skillet.
03 -
Reduce heat to medium. Add minced garlic to skillet and sauté for 30 seconds until fragrant, stirring frequently.
04 -
Add heavy cream, chopped tomato, peas, and Italian seasoning to the skillet. Simmer gently for 4–5 minutes, stirring occasionally, until sauce begins to thicken.
05 -
Crumble cooled prosciutto by hand. Add a portion of the prosciutto and sliced basil to the sauce, reserving some prosciutto for garnish. Mix well.
06 -
Add drained pasta to the skillet. Toss thoroughly to coat in cream sauce. If the sauce feels too thick, incorporate a splash of reserved hot pasta water to loosen as needed.
07 -
Plate pasta and garnish with remaining prosciutto, additional parmesan and fresh basil if desired. Season with extra salt and black pepper to taste.
# Notes:
01 -
For a lighter sauce, substitute half of the cream with whole milk; serve with a fresh salad or crusty bread for a more filling meal.