There’s something magical about the way Italian food brings comfort to a table. The first time I made this prosciutto pasta, my kitchen filled with the salty aroma of sizzling prosciutto, garlic, and cream, the kind of smell that makes everyone wander in asking, “What’s for dinner?” This dish feels like something you’d enjoy at a cozy trattoria in Rome, but it’s beautifully simple to make at home.

I love using prosciutto in my cooking because it adds instant depth and a savory punch without much effort. Whether I’m layering it over crostini or crisping it for a salad, prosciutto always delivers rich, elegant flavor. And in this pasta, it becomes the star.

Why You’ll Love This Recipe

There are a dozen reasons I turn to this prosciutto pasta recipe whenever I crave something comforting yet impressive:

• Quick and easy. It takes less than 30 minutes from start to finish. Perfect for weeknights.
• Balanced flavors. The saltiness of prosciutto pairs beautifully with creamy sauce and tender pasta.
• Elegant simplicity. It feels fancy enough for guests but easy enough for a quiet night in.
• Customizable. You can play with ingredients like peas, burrata, or lemon for different moods.
• A little goes a long way. Prosciutto has such a strong, distinctive flavor that you only need a bit to make the dish shine.

If you already love prosciutto recipes like my Crispy Prosciutto or Prosciutto Hawaiian Pizza, you’re going to adore this one too.

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Ingredients

Here’s everything I use to make my creamy, silky prosciutto pasta.

Main Ingredients

• Pasta: I prefer fettuccine or linguine because they hold the creamy sauce so well, but spaghetti works too.
• Prosciutto: Thinly sliced, either torn or chopped. It crisps beautifully in a skillet and releases flavorful oils that coat the pasta.
• Garlic: Two to three cloves, finely minced, to add that signature Italian warmth.
• Heavy Cream: Gives the sauce its velvety texture.
• Parmesan Cheese: Freshly grated for the best melt and depth.
• Olive Oil: Use extra virgin for richness.
• Salt and Black Pepper: Simple seasoning that lets the prosciutto shine.

Optional Add-ins

• Peas: Their sweetness balances the saltiness of the prosciutto.
• Lemon Zest: Adds a bright, fresh finish.
• Arugula: Tossed in at the end for a peppery bite (a trick I learned from my Boursin Prosciutto Arugula Crostini).
• Burrata: For a decadent twist, add a scoop of creamy burrata on top before serving.
• Chili Flakes: A pinch for gentle heat if you like spice.

How to Make It

Making prosciutto pasta is easy, but the secret is in the timing and the texture.

Step 1: Prepare the pasta.
Bring a large pot of salted water to a boil. Add your pasta and cook it until it’s just al dente. Save about one cup of pasta water before draining; it’s liquid gold for adjusting your sauce later.

Step 2: Crisp the prosciutto.
While the pasta cooks, heat a large skillet over medium heat and drizzle in olive oil. Add the torn prosciutto pieces and let them crisp for 2 to 3 minutes, turning occasionally. The edges will curl and turn slightly golden. Remove the prosciutto and set it aside on a plate lined with paper towels.

(If you’ve never crisped prosciutto before, it’s worth reading my Crispy Prosciutto guide for texture tips.)

Step 3: Build the sauce.
In the same skillet, lower the heat slightly and add the minced garlic. Let it sizzle for 30 seconds, just until fragrant, not brown. Pour in the heavy cream and a splash of pasta water, stirring to deglaze the pan and lift any bits of prosciutto flavor.

Step 4: Add cheese and pasta.
Stir in freshly grated Parmesan and let it melt into the sauce. The mixture should look smooth and glossy. Add your drained pasta directly into the skillet and toss to coat every strand.

Step 5: Finish and season.
Add the crispy prosciutto back in, reserving a few pieces for topping. Taste and adjust with salt and pepper. If the sauce feels too thick, add another splash of pasta water until it’s perfectly silky.

Step 6: Serve.
Pile the pasta high in bowls, sprinkle the reserved prosciutto and extra Parmesan on top, and add a bit of lemon zest if desired. Serve it warm with crusty bread or alongside light Italian appetizers like Prosciutto Parmesan Jalapeño Poppers or Prosciutto Wrapped Boursin Cheese.

Variations and Customization Ideas

This recipe is wonderfully versatile. Here are a few of my favorite twists:

• Light and Fresh: Skip the cream and toss the pasta with olive oil, lemon juice, and crispy prosciutto for a lighter version, similar to my Pastina with Prosciutto.
• With Burrata: Turn it into a burrata appetizer by serving small portions topped with burrata and fresh basil; it’s creamy, indulgent, and perfect for entertaining.
• Crostini Style: Use leftover prosciutto pasta to make crostini appetizers by spooning a bit onto toasted baguette slices, adding a drizzle of olive oil, and sprinkling with Parmesan.
• Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of Calabrian chili paste.
• Green Twist: Stir in a handful of spinach or arugula right before serving for color and nutrition.
• Cheesy Dream: Mix in a little ricotta or mascarpone for extra creaminess.
• Sandwich Recipe Idea: Got leftovers? Tuck some into toasted ciabatta with mozzarella for an Italian-inspired sandwich recipe that’s out of this world.

Whether you prefer a creamy comfort dish or a lighter olive oil version, this recipe adapts beautifully to your mood.

Final Thoughts and Call to Action

I love how this prosciutto pasta turns a few simple ingredients into something that feels like a special occasion. It’s salty, creamy, and rich but never heavy. Every time I make it, I’m reminded that the best meals don’t have to be complicated; they just need great ingredients and a little care.

If you try this recipe, let me know how it turns out in your own kitchen. And if you’re as obsessed with prosciutto as I am, check out my collection of Italian food favorites like Prosciutto Hawaiian Pizza and Prosciutto Wrapped Boursin Cheese.

Happy cooking from my kitchen to yours.

Recipe Card

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