Quick Prosciutto Pasta

I grew up thinking pasta was hard to make fancy. My mom would boil noodles and dump jarred sauce on top, and that was dinner. It wasn’t until I was in my twenties that I realized cream sauce pasta was actually easier than I thought—and way more impressive.

This prosciutto pasta is proof you don’t need to be a chef to make something that tastes like it came from a restaurant. You’re basically just cooking pasta, crisping up some prosciutto, and stirring everything into a creamy sauce. The whole thing comes together in about 30 minutes, which is less time than it takes to order takeout and wait for delivery.

What Kind of Pasta Should I Use?

While I love using pappardelle for this recipe because those wide ribbons hold onto the creamy sauce beautifully, you can really use whatever pasta you have on hand. Fettuccine, linguine, or even shorter cuts like penne or rigatoni will work just fine – the sauce will coat them all nicely. If you’re watching your carbs, you could even swap in zucchini noodles or another veggie-based pasta, though you’ll want to adjust your cooking time accordingly. Just make sure whatever pasta you choose is cooked al dente so it doesn’t get mushy when you toss it with the sauce.

Options for Substitutions

This pasta dish is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pappardelle pasta: Any pasta shape works here – try fettuccine, tagliatelle, or even shorter cuts like penne or rigatoni. Just cook according to package directions.
• Prosciutto: If prosciutto isn’t available, you can use crispy bacon, pancetta, or even deli ham. Bacon will add a smokier flavor, so adjust your seasonings accordingly.
• Heavy cream: Half-and-half works if you want something lighter, though the sauce won’t be quite as rich. You can also use whole milk mixed with 2 tablespoons of cream cheese for a similar consistency.
• Fresh tomato: Cherry or grape tomatoes (halved) work great, or you can use about 1/2 cup of drained canned diced tomatoes in a pinch.
• Frozen peas: Swap these with fresh peas, asparagus tips, or even spinach. If using spinach, add it at the very end just to wilt.
• Fresh basil: Dried basil can work in a pinch – use about 1 teaspoon instead of the tablespoon of fresh. You could also try fresh parsley for a different but still tasty result.

Watch Out for These Mistakes While Cooking

The biggest mistake with this pasta is overcooking the prosciutto, which can make it chewy instead of crispy – watch it carefully and remove it from the pan as soon as it starts to crisp up around the edges.

Another common error is adding the garlic too early or letting it burn, so make sure your pan isn’t too hot and only cook it for about 30 seconds until fragrant before moving on to the next step.

Don’t forget to reserve about a cup of pasta water before draining, as this starchy liquid is perfect for loosening the sauce if it gets too thick when you toss everything together.

Finally, add the parmesan at the very end off the heat rather than while the sauce is bubbling, which prevents it from clumping and helps it melt smoothly into the cream sauce.

What to Serve With Prosciutto Pasta?

This creamy pasta is rich enough to be the star of the meal, so I like to keep the sides simple and fresh. A crisp green salad with arugula, shaved parmesan, and a light lemon vinaigrette cuts through the creaminess perfectly and adds a nice peppery bite. Garlic bread or a warm baguette is always a good call for soaking up any extra sauce left in your bowl. If you want to add more veggies to the plate, roasted asparagus or sautéed green beans with a squeeze of lemon work really well alongside this dish.

Storage Instructions

Store: Keep any leftover prosciutto pasta in an airtight container in the fridge for up to 3 days. The cream sauce might thicken up a bit as it sits, but that’s totally normal and easy to fix when you reheat it.

Freeze: I don’t usually recommend freezing this one since cream-based sauces can get a little grainy after thawing. If you really want to freeze it, it’ll keep for about a month, but the texture won’t be quite the same as fresh.

Reheat: Warm up your pasta on the stovetop over medium-low heat with a splash of milk or cream to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each one and adding a little liquid if needed to bring back that creamy consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 28-34 g
• Fat: 56-64 g
• Carbohydrates: 110-122 g

Ingredients

• 8 oz pasta (Barilla linguine recommended)
• 1 tbsp olive oil
• 1 1/2 tbsp unsalted butter
• 3.5 oz prosciutto (cut into 1/2-inch strips)
• 3 garlic cloves (freshly minced)
• 1 cup heavy cream
• 1 large tomato (diced into 1/2-inch pieces)
• 1/2 cup peas
• 1/2 tsp italian seasoning
• 2 tbsp fresh basil (torn)
• 1/2 cup + 2 tbsp freshly grated parmesan cheese
• 1/2 tsp salt (plus more for pasta water)
• 1/2 tsp black pepper
• 1 tsp fresh lemon juice
• 1/4 tsp red pepper flakes

Step 1: Start the Pasta and Build the Sauce Base

• 8 oz pasta
• salt for pasta water
• 1 tbsp olive oil
• 1 1/2 tbsp unsalted butter
• 3.5 oz prosciutto

Bring a large pot of salted water to a rolling boil and add the pasta, stirring occasionally until it reaches al dente (follow package directions).

While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat until the butter is foaming.

Add the prosciutto strips and cook for 3-4 minutes, stirring occasionally, until the edges are crispy and starting to brown.

Remove the prosciutto to a paper towel-lined plate, leaving the rendered fat in the pan—this flavorful fat is your sauce foundation.

Step 2: Create the Creamy Sauce

• 3 garlic cloves
• 1 cup heavy cream
• 1 large tomato
• 1/2 cup peas
• 1/2 tsp italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper

With the prosciutto fat still in the skillet, reduce the heat to medium-low and add the minced garlic, cooking for just 30 seconds until fragrant—this short time prevents the garlic from burning.

Pour in the heavy cream and stir to combine, then add the diced tomato, peas, Italian seasoning, salt, and black pepper.

Simmer for 4-5 minutes, stirring occasionally, until the sauce thickens slightly and the peas are heated through.

I like to taste and adjust the seasoning at this point—the cream mellows the flavors, so don’t be shy with the salt.

Step 3: Finish the Sauce and Combine with Pasta

• cooked prosciutto from Step 1
• 2 tbsp fresh basil
• 1 tsp fresh lemon juice
• 1/4 tsp red pepper flakes
• cooked pasta from Step 1

Break the cooked prosciutto into bite-sized pieces and add most of it back to the sauce (reserve some for garnish), along with the torn fresh basil.

Stir in the fresh lemon juice and red pepper flakes—the acid brightens the rich cream while the heat adds complexity.

Drain the pasta and add it directly to the skillet, tossing gently until every strand is coated with the creamy sauce.

I find that stirring for 30 seconds helps the pasta absorb the flavors rather than sitting on top.

Step 4: Plate and Garnish

• 1/2 cup + 2 tbsp freshly grated parmesan cheese
• reserved prosciutto from Step 3

Divide the pasta among serving bowls, creating a slight well in the center.

Top each portion with a generous sprinkle of freshly grated Parmesan cheese and the reserved crispy prosciutto pieces.

Serve immediately while the sauce is still creamy and warm.

Quick Prosciutto Pasta

Delicious Quick Prosciutto Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 1175

Ingredients Method

Ingredients

  

• 8 oz pasta (Barilla linguine recommended)
• 1 tbsp olive oil
• 1 1/2 tbsp unsalted butter
• 3.5 oz prosciutto (cut into 1/2-inch strips)
• 3 garlic cloves (freshly minced)
• 1 cup heavy cream
• 1 large tomato (diced into 1/2-inch pieces)
• 1/2 cup peas
• 1/2 tsp italian seasoning
• 2 tbsp fresh basil (torn)
• 1/2 cup + 2 tbsp freshly grated parmesan cheese
• 1/2 tsp salt (plus more for pasta water)
• 1/2 tsp black pepper
• 1 tsp fresh lemon juice
• 1/4 tsp red pepper flakes

Method

 

1. Bring a large pot of salted water to a rolling boil and add the pasta, stirring occasionally until it reaches al dente (follow package directions). While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat until the butter is foaming. Add the prosciutto strips and cook for 3-4 minutes, stirring occasionally, until the edges are crispy and starting to brown. Remove the prosciutto to a paper towel-lined plate, leaving the rendered fat in the pan—this flavorful fat is your sauce foundation.
2. With the prosciutto fat still in the skillet, reduce the heat to medium-low and add the minced garlic, cooking for just 30 seconds until fragrant—this short time prevents the garlic from burning. Pour in the heavy cream and stir to combine, then add the diced tomato, peas, Italian seasoning, salt, and black pepper. Simmer for 4-5 minutes, stirring occasionally, until the sauce thickens slightly and the peas are heated through. I like to taste and adjust the seasoning at this point—the cream mellows the flavors, so don't be shy with the salt.
3. Break the cooked prosciutto into bite-sized pieces and add most of it back to the sauce (reserve some for garnish), along with the torn fresh basil. Stir in the fresh lemon juice and red pepper flakes—the acid brightens the rich cream while the heat adds complexity. Drain the pasta and add it directly to the skillet, tossing gently until every strand is coated with the creamy sauce. I find that stirring for 30 seconds helps the pasta absorb the flavors rather than sitting on top.
4. Divide the pasta among serving bowls, creating a slight well in the center. Top each portion with a generous sprinkle of freshly grated Parmesan cheese and the reserved crispy prosciutto pieces. Serve immediately while the sauce is still creamy and warm.