Prosciutto Pasta Cream Sauce

Creamy prosciutto pasta pairs the blush of Italian cured ham with a rich yet simple sauce that makes weeknight dinner feel special without hours in the kitchen. This dish delivers elegant comfort with every bite and checks all the boxes for flavor and ease.

I pulled this together for a spontaneous date night at home and now it is our go to comfort meal when we want something extra but easy.

Ingredients

• Pappardelle pasta: Choose wide noodles for big saucy bites and satisfying texture look for ones with a rough surface to grab more sauce
• Prosciutto: Brings salty savory depth choose thinly sliced varieties from the deli for best flavor and texture
• Olive oil and unsalted butter: The combo adds a rich base and helps crisp the prosciutto use fresh butter for sweet creaminess
• Garlic: Minced fresh garlic provides aromatic backbone to the sauce always pick firm plump cloves for maximum flavor
• Heavy cream: Creates the lush creamy sauce look for heavy cream with 36 percent milk fat for extra silkiness
• Tomato: A fresh medium tomato brings brightness and balances the richness pick one ripe but firm for best texture in sauce
• Frozen peas: Sweet peas pop in gentle color and flavor use frozen for easy portioning and year round freshness
• Italian seasoning: Adds herby complexity seek blends that smell vivid not stale or dusty
• Fresh basil: Gives fragrant green lift chop just before using for best results
• Salt and black pepper: Essential for seasoning taste as you cook and finish
• Freshly grated parmesan cheese: Optional but brings nutty salty finish opt for real Parmigiano Reggiano and grate just before serving

Step-by-Step Instructions

Cook the pasta:

Boil a large pot of salted water over high heat. Add the pappardelle and stir to prevent sticking. Cook until just al dente following package time. Scoop out a small cup of pasta water to set aside then drain pasta well so sauce will cling.

Crisp the prosciutto:

In a wide skillet over medium high heat add olive oil and butter. Lay prosciutto slices in a single layer. If pan is crowded work in batches. Cook for about four minutes flipping once halfway. You want edges browned but centers still a bit wavy. Remove and let drain on paper towels but save all the fat in the pan for flavor later.

Build the flavor base:

Lower heat to medium. Add minced garlic right into the hot skillet. Stir and cook for about thirty seconds until it smells nutty but not browned. This wakes up the flavor without burning.

Make the cream sauce:

Pour the heavy cream into the garlic mixture then scatter in tomato peas and Italian seasoning. Let it bubble gently for four to five minutes stirring often so the sauce thickens and tomatoes soften but peas stay green. You should see cream starting to gloss the veggies.

Combine prosciutto and herbs:

Crumble or tear the cooled prosciutto by hand leaving some aside for garnishing at the end. Stir the rest into the sauce with all the sliced fresh basil. Mixing this in now infuses the cream with salty ham and herby notes.

Toss with pasta:

Add the drained pappardelle right into the skillet. Use tongs to turn the noodles in the sauce making sure every strand is coated. If sauce looks thick add a splash of reserved pasta water until silky enough to move around but not soupy.

Serve and garnish:

Twirl the pasta onto plates and sprinkle with extra prosciutto bits reserved earlier. Finish with freshly grated parmesan fresh basil leaves and a good pinch of salt and black pepper depending on taste.

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Storage Tips

Keep leftovers in an airtight container and refrigerate for up to three days. Reheat gently with a splash of milk or extra cream to loosen the sauce and prevent it from getting too thick or sticky. Avoid freezing as cream sauces often separate and lose texture once thawed.

Ingredient Substitutions

Use tagliatelle or fettuccine if you cannot find pappardelle as both soak up the sauce well. If prosciutto is not available try thinly sliced Serrano ham or even high quality smoked turkey for a different yet delicious twist. Substitute half and half for heavy cream to lighten the sauce but be aware it may not thicken quite as much.

Serving Suggestions

Serve this pasta as a main with warm slices of crusty bread to mop up every bit of sauce. A leafy green salad with lemony vinaigrette balances out the creams richness. For an even more classic Italian touch offer a drizzle of extra virgin olive oil and extra cheese at the table.

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Cultural Context

Cured ham and cream sauces are hallmarks of Northern Italian cooking where hearty pastas are favored in colder months. This creamy prosciutto pasta echoes classic recipes from Emilia Romagna and Lombardy combining local pork with freshly made noodles and just picked garden vegetables. It is a reminder of how Italian cuisine transforms simple ingredients into memorable meals.

Recipe FAQs

→ What type of pasta is best for this dish?

Pappardelle is ideal for this preparation, thanks to its wide, flat strands that elegantly hold the creamy sauce and toppings. However, tagliatelle or fettuccine can also be used if preferred.

→ How can I make the sauce lighter?

For a lighter consistency, substitute half the heavy cream with whole milk. This reduces richness but still delivers a silky texture.

→ Can I use a different protein instead of prosciutto?

Pancetta or thinly sliced cooked ham are good alternatives. Just sauté until lightly crisped before adding to the sauce.

→ What can I serve alongside this pasta?

A fresh green salad or slices of crusty bread complement the creamy pasta and offer balance to the meal.

→ How do I prevent the sauce from becoming too thick?

Add a splash of reserved pasta water to loosen the sauce, allowing it to coat the pasta smoothly without clumping.

→ Is it necessary to use fresh basil?

Fresh basil provides bright flavor, but a small pinch of dried basil can be used in a pinch. Add just before serving for best aroma.