Creamy Pasta with Prosciutto

5 months ago 66

Last updated on August 15, 2021. Originally posted on August 15, 2021 By

This Creamy Pasta with Prosciutto is savory and rich and made with chunks of salty prosciutto. Easy to make and versatile enough for any meal, this delicious pasta dish is too good to miss.

Pasta with Prosciutto on a plate

This Creamy Pasta with Prosciutto is just packed with flavor. Between the creamy sauce made with Gorgonzola cheese, the pungent garlic, and the earthy prosciutto ham, this recipe has so much going on. It's also nice and easy. And you’re going to love it! The ingredients are pantry and fridge basics that come together to make a memorable and satisfying meal.

This is also a recipe that does well with variations, so you can tweak it so that your whole family enjoys the flavors. Additions and substitutions work well with the foundation of this delicious sauce. It also complements veggies, meats, and salads well, so pair it up with your favorites. We just love this hearty recipe in my house. Here’s what you’ll need to make it.

Main Ingredients

  • Pasta. Any medium pasta cut would work here.
  • Prosciutto.
  • Garlic.
  • Butter.
  • Heavy Cream. Or Half & Half
  • Frozen Peas.
  • Gorgonzola cheese. You can use Parmesan instead, if preferred.
  • Salt and Pepper. To taste

How to Make It

1. Bring a large pot of water to a boil, and add a generous amount of salt to it. Add the pasta.   

cooking the pasta

2. In the meantime, add the butter, prosciutto, and garlic to a large skillet. Cook over medium heat for about 3 minutes.

cooking prosciutto

3. Add the frozen peas, and cook for another minute or two, allowing them to thaw.

adding the peas to the prosciutto

4. Now add the Gorgonzola and heavy cream, reduce the heat to low, and bring it to a gentle simmer.

adding cream and gorgonzola

5. At this point, the pasta should be cooked. Drain the pasta and pour the creamy sauce on top. Cook the pasta in the sauce for a few minutes, until the sauce thickens just a bit. Garnish with grated Parmesan. Serve immediately.

adding creamy sauce to the pasta
Pasta with Prosciutto in a pot

Tips for the best Creamy Pasta with Prosciutto

  • Cook the pasta al dente. Depending on how well you like your pasta done, cook it slightly under because it will continue to cook when placed in the sauce.
  • Use fresh garlic. Garlic is best when fresh, so for the best flavor in this dish, choose cloves over the pre-packaged kind.
  • Use a sharp knife to cut the prosciutto. Prosciutto can be hard to cut cleanly, so use a sharp knife and take your time. Be careful not to cut it too large and overwhelm the other ingredients.
  • Stir the garlic. Sometimes garlic can stick and burn so give it a stir as it is cooking. This will also better combine the flavors of the prosciutto, garlic, and butter.

Variations to this Recipe

  • Use different meat. No prosciutto on hand? This amazing pasta can be enjoyed with bacon, sausage, or capicola as well.
  • Make it vegan. Skip the prosciutto and substitute plant-based cream, butter, and cheese in this recipe for a vegan-friendly option. Add tempeh or tofu for protein.
  • Add other vegetables. Besides peas, this will also taste delicious with asparagus, spinach, and mushrooms.
  • Substitute gluten-free pasta. For those avoiding wheat, use a gluten-free pasta in this Creamy Pasta with Prosciutto.

How to Store and Reheat it

This Creamy Pasta with Prosciutto can be stored in an airtight container in the refrigerator for 3-5 days once it has cooled. To reheat it, heat it on the stovetop until warmed through. You may need to add a little more cream or butter to help bring the sauce together if it has separated.

What to Serve this with

Pasta with Prosciutto on a plate

This Creamy Pasta with Prosciutto is rich, savory, and full of flavor. Enjoy it as is or put your own spin on it. Either way, I hope you will enjoy it as much as I do.

More tasty pasta recipes to try:

Video Tutorial

Creamy Pasta with Prosciutto

Tania Sheff

This Creamy Pasta with Prosciutto is savory and rich and made with chunks of salty prosciutto. Easy to make and versatile enough for any meal, this delicious pasta dish is too good to miss.

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 733 kcal

Ingredients  

  • 1 lb. pasta (I used medium shells)
  • 2 tbsp. butter
  • 4 oz. prosciutto, cut into small pieces
  • 2 garlic cloves, thinly sliced
  • ⅛ tsp. red pepper flakes
  • 1 cup frozen peas
  • ¾ cup heavy cream
  • 2 oz. Gorgonzola, cut into medium pieces
  • Parmesan cheese, to garnish

Instructions 

  • Bring a large pot of water to a boil, and add a generous amount of salt to it. Add the pasta.  

  • In the meantime, add the butter, prosciutto, garlic, and red pper flakes to a large skillet. Cook over medium heat for about 3 minutes.

  • Add the frozen peas, and cook for another minute or two, allowing them to thaw.

  • Now add the Gorgonzola and heavy cream, reduce the heat to low, and bring it to a gentle simmer.

  • At this point, the pasta should be cooked. Drain the pasta and pour the creamy sauce on top. Cook the pasta in the sauce for a few minutes, until the sauce thickens just a bit. Garnish with grated Parmesan. Serve immediately.

Notes

Tips for the best Creamy Pasta with Prosciutto

  • Cook the pasta al dente. Depending on how well you like your pasta done, cook it slightly under because it will continue to cook when placed in the sauce.
  • Use fresh garlic. Garlic is best when fresh, so for the best flavor in this dish, choose cloves over the pre-packaged kind.
  • Use a sharp knife to cut the prosciutto. Prosciutto can be hard to cut cleanly, so use a sharp knife and take your time. Be careful not to cut it too large and overwhelm the other ingredients.
  • Stir the garlic. Sometimes garlic can stick and burn so give it a stir as it is cooking. This will also better combine the flavors of the prosciutto, garlic, and butter.

How to Store and Reheat it

This Creamy Pasta with Prosciutto can be stored in an airtight container in the refrigerator for 3-5 days once it has cooled. To reheat it, heat it on the stovetop until warmed through. You may need to add a little more cream or butter to help bring the sauce together if it has separated.

Nutrition

Calories: 733kcalCarbohydrates: 93gProtein: 25gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 62mgSodium: 468mgPotassium: 504mgFiber: 6gSugar: 5gVitamin A: 787IUVitamin C: 15mgCalcium: 162mgIron: 2mg

Tried this recipe?Leave a comment below, I can't wait to hear from you!

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