Description
A creamy and elegant prosciutto pasta made with crisped prosciutto, garlic, and Parmesan in a velvety sauce. Ready in 30 minutes, this Italian-inspired recipe is perfect for both busy nights and special dinners.
Ingredients
12 oz fettuccine or linguine
4 oz prosciutto, torn or chopped
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
¾ cup freshly grated Parmesan
Salt and black pepper, to taste
Optional: ½ cup peas, zest of 1 lemon, arugula, or chili flakes
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
- In a large skillet, heat olive oil and crisp the prosciutto for 2–3 minutes. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds. Add heavy cream and a splash of pasta water, stirring to deglaze.
- Stir in Parmesan until smooth. Add pasta and toss to coat.
- Add prosciutto back in, season with salt and pepper, and adjust sauce thickness with more pasta water if needed.
- Serve topped with extra prosciutto, Parmesan, and lemon zest.
Notes
For a lighter version, use half cream and half milk.
Burrata, arugula, or peas make excellent additions.
Leftovers can be turned into crostini or sandwiches the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian