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Creamy prosciutto pasta recipe

Creamy prosciutto pasta recipe

  • Recipes
  • Ingredients
  • Pasta
  • Italian pasta

A delicious pasta recipe that is quick to prepare. This recipe calls for ditaloni pasta, but any short pasta shape can be used.

Be the first to make this!

IngredientsServes: 6

  • 500g ditaloni pasta
  • 1 knob of butter
  • 1 pinch of salt
  • 1 tin of peas, drained
  • 250g prosciutto, diced
  • 250ml double cream
  • grated Parmesan cheese to taste

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Cook the ditaloni pasta in boiling salted water until it is al dente.
  2. Meanwhile, sauté the peas with the butter and salt. Add the prosciutto and the double cream. Heat up the cream but don't let it boil.
  3. When the pasta is cooked, drain it and add the cream sauce and grated Parmesan to taste.

Variation:

You can put the pasta with the cream in an ovenproof baking dish and bake it in the oven for a pasta bake.

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Crispy Prosciutto and Creamy Lemon-Rosemary Gemelli

Comfort pasta with some great twists: salty prosciutto to bring in, well, the salt, fresh Brussels to get your crunch and your health on at the same time, and a bit of rosemary and lemon for fresh, bright, herbacious delight. Let's twist again, like we did last pasta bowl. (Don't do this literally after eating pasta… really bad idea.)


An Easy Pasta Dinner Idea

For my birthday, last month, one of the things I had prayed for was a deeper relationship with the Lord. I feel like we&rsquove gone through the gammet of trials over the past 2-3 years and I just need a breather and a comforting hug.

Much of &ldquotrials&rdquo have been based around infertility and work life &hellip both mine and my husbands.

So many times I wonder, what the heck are we doing.

Why are we waiting on this baby that never seems to come. Why do we continue to try and build in a business and constantly seem to struggle. Why am I even food blogging, it seems to take up so much of my time that I could be doing other things with. And we always eat dinner cold!

But on the other side. I want to have hope that we&rsquoll have another baby. If we don&rsquot have hope, what DO we have. Is there a side of me that is scared to hope in something? Sure. But without risk and committing to believing something will happen and God will show himself mighty there is no reward. Just think about the Israelites when they left Egypt. They believed that God was going to deliver them from slavery. He did but then the Egyptians came rushing back to get them back. The Israelites were stuck between the Egyptians who wanted to take them back to slavery and a big Red Sea.

They had the choice between going back to what they&rsquove known and surrendering that &ldquohope&rdquo or believing that God would deliver them and bring them into freedom despite the unsurmountable obstacles in front them.

Do you know the end to that story? Moses parted the Red Sea, the Israelites walked right through it into their freedom, and the Egyptians were washed away behind them.

I want to have hope that despite all the stuff going on in my husbands business right now that God will see it through. That we have nothing to worry about, He knows the outcome. And that I&rsquom not just wasting my hours working at this blog for nothing &hellip that I am making an impact. That I am encouraging people through sharing my story and my heart AND helping them make tasty meals for their family!

There is so much to question, and I definitely start to feel the itch to say &ldquoscrew it, what&rsquos the point&rdquo &hellip but what&rsquos the joy in that &hellip where&rsquos the hope?

How will we ever see God move if we don&rsquot give him the space to?

Just some things to think about on this fine Friday! Now, onto the food!

When in doubt, make pasta! That&rsquos my motto &hellip and &hellip drink wine always.

This Creamy Lemon Pasta is loaded with leeks (which I adore &hellip if you haven&rsquot tried them yet you NEED to &hellip well I guess you&rsquore going to), lemon zest, lemon juice &hellip cuz duh LEMON pasta &hellip cream cheese, fresh basil, thyme, and then finished off with some salty Prosciutto. Everything about this dish screams comfort food, you&rsquore gonna love it!

Bon Appetit sweet friends &hellip happy cooking!


How to Make It

Place prosciutto in a single layer on a plate lined with paper towels. Cover with another layer of paper towels. Microwave at HIGH until crisp, about 1 1/2 minutes. Let stand 2 minutes crumble into large pieces.

Bring milk, stock, and flour to a boil in a large skillet over medium-high. Cook, stirring often, until thickened, about 3 minutes. Stir in pepper, rind, salt, and cream cheese. Reduce heat to low keep warm.

Bring 2 quarts water to a boil in a Dutch oven. Add pasta and carrots cook 4 minutes. Add peas cook until pasta is tender, about 3 minutes. Drain pasta mixture add to sauce in skillet, and toss to coat. Sprinkle with prosciutto, Parmesan, and parsley.


Creamy pasta with prosciutto and basil

  • 400g pappardelle
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, sliced
  • ½ cup (125ml) single (pouring) cream
  • ½ cup (40g) finely grated parmesan, plus extra, to serve
  • 12 slices (180g) prosciutto
  • 1 cup (200g) ricotta
  • 2 cups basil leaves, plus extra, to serve
  • sea salt and cracked black pepper
  • 4 eggs, poached+
  1. Cook the pasta in a large saucepan of salted boiling water for 7–8 minutes or until al dente. Drain, reserving 1 cup (250ml) of the cooking liquid. Set aside. Heat the oil in the saucepan over medium heat, add the garlic and cook for 30 seconds. Add the cream and reserved water and cook for 1 minute. Return the pasta to the pan, with the parmesan, prosciutto, ricotta and basil, sprinkle with salt and pepper and toss to combine.
  2. Divide the pasta between 4 plates, top with a poached egg, extra basil leaves and grated parmesan to serve. Serves 4.

+ To poach eggs, heat a few centimetres of water in a deep frying pan over low heat until just simmering. Add the vinegar and use a wooden spoon to create a whirlpool. Crack each egg into a bowl and slip into the water. Poach the eggs for 3−4 minutes, remove with a slotted spoon and drain well.


Rigatoni with Sausage and Prosciutto in a Cream Sauce

Bring a pot of salted water to a boil to be used to cook the pasta later.

Begin by adding a drizzle of olive oil to a deep pan or a Dutch oven. Heat the olive oil over medium/high heat and then add in cubed prosciutto. Sauté over a medium flame for two minutes and then add in the crumbled sausage, hot pepper flakes, and chopped rosemary. Sauté until the sausage is almost cooked through or a light brown color.

Add in the garlic and onion and sauté for about two to three minutes.

Reduce the heat and pour in the white wine. Stir together and allow the alcohol to evaporate over low heat.

Meanwhile, add the rigatoni to the boiling pot of water and cook for two minutes less than per the package instructions (al dente).

Pour the heavy cream into the sausage and prosciutto pan three minutes before the pasta is ready. Mix all together and let simmer until the pasta is ready.

Once the pasta is al dente, use a spider strainer to scoop directly into the cream sauce pan. If you don’t have a spider strainer, strain the pasta, but make sure to reserve a cup of the pasta water first. Mix the pasta together with the cream sauce and cook for about a minute. If the sauce has been absorbed, add a scoop or two of the pasta water and continue to cook over medium/low heat to thicken up the sauce, for about two more minutes.

Sprinkle in the freshly grated pecorino cheese and mix all together to finish cooking the pasta and to get a thick, creamy sauce.

Serve the rigatoni with sausage and prosciutto in a cream sauce with an extra sprinkle of pecorino cheese on top and enjoy. Salute and cin cin!


Servings: 4 / Total Time: 25 mins

5/19/2021, noon

Creamy Prosciutto Pasta Servings: 4 / Total Time: 25 mins

Ingredients:

• 1 package (9 ounces) refrigerated fettuccine or linguine

• 1/2 pound sliced fresh mushrooms

• 10 ounces fresh baby spinach (about 12 cups)

• 1 jar (15 ounces) Alfredo sauce

• 1/4 pound thinly sliced prosciutto, coarsely chopped

• Coarsely ground pepper, optional

• Cook fettuccine according to package directions drain.

• Meanwhile, in a large skillet, heat butter over medium-high heat saute mushrooms and onion until tender. Stir in spinach just until wilted.

• Stir in Alfredo sauce cook until heated through, 1-2 minutes, stirring occasionally. Add prosciutto and fettuccine toss to combine. If desired, top with pepper to serve.


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Actually, pretty tasty. Simple and easy to cook after prep work is done. Next time, might add garlic like earlier review.

Ok, I have to amend my first review of this recipe slightly. The leftovers were substantially better the next day. It was like the flavors in the sauce came together and flourished after chilling overnight. A lot more palatable.

I sauteed several cloves of minced garlic and one sliced shallot per other reviews which still did not seem to help the flavors much. I did use finely diced pancetta instead of the prosciutto in hopes of amping up the flavors along with some extra cream but it still lacked flavor. The consistency of the sauce was lovely but just all around kind of bland. Next time I will definitely add extra mushrooms and some crushed red pepper flakes. Overall, I was disappointed. I will make this again but with quite a few changes

Very nice, my whole family loved it.

Restaurant quality dinner. Used pancetta instead of prosciutto, 5 cloves of garlic, no peas as hubby doesn't like them, italian parsley instead of chives. Can't wait to eat leftovers tonite!

Fantastic and super easy recipe! I used leftover Easter ham instead of the prosciutto, but otherwise, I wouldn't change a thing. I'll definitely be making this one again and again!

So easy and very tasty. great for a quick weekday dinner. Asparagus needs only a couple minutes. More parmesan is better!

My boyfriend loves this recipe. We added more mushrooms and prosciutto because that's our favorite part, and had extra parmesan on the side for sprinkling. It was so easy to make.

Cream sauce was quite runny. Husband felt that the asparagus and peas seems like after thoughts. Liked the prosciutto and didn't really taste the mushrooms. Used tortelleni which was the main "binder" for the meal.

A lovely dish to use springtime asparagus. I used reduced fat butter and substituted fatfree half and half for the whipping cream. (If using fatfree 1/2 & 1/2, add it last and cook just until heated through. If cooked too long, it will not thicken or reduce, but form stringy clumps.) I've prepared this recipe as written and with reduced and non-fat substitutions and was happy with both results.

I agree with other reviewers. First, added a shallot that didn't help much. Second, was very high calorie without the taste "payoff". Perhaps a more flavorful meat like pancetta would work better.

I followed the recipe exactly--loved the creamy sauce and vegetables but found the flavoring rather bland. Will definitely add garlic next time. I agree there is no need to blanch the asparagus ahead of time--it cooks perfectly when added at the same time as the peas. Also I would add the prosciutto closer to the end, so that it stays tender.

I made this dish for the first time for company and it received very good reviews. I followed the reviewers suggestion and added in some garlic, shallots and cracked red pepper with the mushrooms. I also used a little more heavy cream than the recipe calls for. Despite all that heavy cream it didn't taste too heavy at all. Yum! Will definitely make this one again. Very nice combination of flavors.

Instead of blanching the asparagus, I sauteed it with the mushrooms. Follower previous reviewer's suggestion and added 1/2 tsp. dried chile flakes and 2 cloves of garlic. Also sautted shallots as I didn't have any fresh chives and used 1/2 pound of pennette pasta.Also didn't have cherry tomatoes, so added a can of chopped tomatoes with the cream and reduced the sauce. It was delicious!

Fabulous recipe! We followed it more or less to the letter (except for using more asparagus than called for, omitting the chives, and using slightly less pasta than called for, so the sauce:pasta ratio was higher), and it was wonderful. heavy and creamy and delicious. Adding the tomatoes at the end is a great touch.

I make this dish all the time, adding the tomatoes at the very end off heat really makes it fresh. I add 3/4 a container of Panera Sundried Tomato Spread to add more substance to the sauce - yum! Also, try different pastas, the sauce slides off the fettuccine. Fun, flaoverful and easy to make.

This was absolutely delicious. I roasted the asparagus in oil, as opposed to boiling because I hate boiled vegetables. Prosciutto di Parma seemed to provide the best flavor. However, I would agree with another cook's statements that 1lb of pasta seems to be a bit too much for the amount of sauce this recipe makes

Made a few changes after reading the other reviews. I minced 3 garlic cloves and sauteed those with the prosciutto, along with some red pepper flakes. I didn't have mushrooms and added about 1/2 cup chicken broth and let that simmer for a few minutes. I cooked asparagus and snap peas in the boiling water for 2 minutes and then placed them under cold water to halt cooking. While boiling the pasta, I used some water/flour mixture to thicken the sauce just a little bit and then added the veggies to it, along with tomatoes. Drained pasta and placed it in a huge pasta bowl, poured sauce over and tossed with the cheese. I don't think it would have been as creamy without the chicken broth and thickening agent. definitely not enough sauce for all that pasta. My guests raved!

My husband raved about this dish. I however found it a little bland. I even took advice of others and added 2 huge garlic cloves, more cream and butter and proscuitto. I also wish Iɽ cooked the asparagus less. It was rather mushy even though I only did the 3 min. called for. Not dying to make it again. For all the fat and calories I want to be absolutley blown away by the flavor. Might have to be just a fond memory for hubby!

For the ease of the recipe, this dish is fabulous!I have made it many times with various veggies I have on hand (green beans, asparagus, cauliflower) and it is simple and delicious. I also add a bit more cream than called for and omit mushrooms since I do not like them (cooks prerogative!). always with good results. Fresh chives and parmesan are key.


Recipe Summary

  • 1 (16-ounce) package gemelli pasta or other short pasta, such as penne or elbow macaroni
  • 16 ounces Gruyère cheese, finely shredded (about 4 cups)
  • 3 ounces Parmigiano-Reggiano cheese, finely shredded (about 1 1/4 cups)
  • 3 cups heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly grated whole nutmeg
  • Thinly sliced prosciutto, for serving

Cook pasta in salted water according to package directions until barely al dente, about 10 minutes (about 3 minutes less than package directions indicate). Drain and immediately transfer to a large rimmed baking sheet spread in a single layer. Set pasta aside. Toss together Gruyère and Parmigiano-Reggiano in a medium bowl, and set aside.

Preheat broiler to high with oven rack in middle of oven. Bring heavy cream and salt to a simmer in a large saucepan over high. Reduce heat to medium stir in nutmeg, and simmer, stirring often, 2 minutes. Remove from heat. Stir in 4 1/4 cups of the cheese mixture, in small batches, stirring until cheese is melted after each addition. Stir in cooked pasta. Spoon pasta mixture into a 2 1/2-quart broiler-proof baking dish top with remaining 1 cup cheese mixture.

Broil in preheated oven until cheese is melted and golden brown, 3 to 5 minutes. Let stand 10 minutes before serving. Serve with thinly sliced prosciutto.


To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Cook the Pasta

Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

Prepare Ingredients and Toast Pine Nuts

Peel and mince shallot. Mince garlic. Place a large non-stick pan over medium heat. Add pine nuts to hot, dry pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes. Immediately, remove pine nuts to a plate or bowl. Reserve pan no need to wipe clean.

Crisp the Prosciutto

Line a plate with a paper towel. Return pan used to toast pine nuts to medium heat and add ½ tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side. Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces. Reserve pan no need to wipe clean.

Make the Sauce

Return pan used to crisp prosciutto to medium heat. Add 1 tsp. olive oil, shallot, and garlic to hot pan. Cook until aromatic, 30-60 seconds. Stir in pasta cooking water, cream, and red pepper flakes (to taste). Then stir occasionally until thick enough to coat the back of a spoon, 3-4 minutes.

Finish the Dish

Stir in pecorino (reserving a pinch for garnish) pasta, peas, and prosciutto until heated through, 30-60 seconds. Plate dish as pictured on front of card, garnishing with pine nuts and remaining pecorino. Bon appétit!

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