Pasta with prosciutto and peas is beloved dish throughout Italy. With a simple cream sauce, crispy prosciutto and sweet peas this meal comes together in less than 30 minutes. Since the pasta cooks in the creamy sauce right in one pot this delicious meal is perfect for busy weeknights. My Creamy Pasta with Prosciutto and Peas is an easy one pot dinner you’re sure to love.
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Known as pasta panna, prosciutto e piselli in Italian, this is a classic dish throughout Italy Northern Italy. This pasta can be made with a vareity of pasta shapes including penne, fettucine or even tagliatelle though I love using shells or oricchette to catch the peas for the perfect bite. Crisping up the prosciutto intensifies it’s meaty, salty flavor providing a nice contrast to the delicate cream sauce and peas. If you can find fresh peas in the spring they are wonderful but frozen peas are also delicious. For more great one pot pasta recipes be sure to check out my Gnocchi Bolognese , Pasta Primavera with Shrimp and One Pot French Onion Pasta.
Ingredients
- Olive oil
- Prosciutto
- Garlic
- Shallot
- Chicken broth
- Heavy cream
- Fresh thyme
- Kosher salt
- Ground black pepper
- Dried pasta, such as shells or oricchette
- Parmesan cheese, shredded (preferably parmigiano-reggiano)
- Peas fresh or frozen
How to Make Pasta with Prosciutto and Peas
Heat 1 tablespoon of olive oil in a large Dutch oven (or large pot) over medium heat. Cut or tear the prosciutto into thin slices and add to the pan, cook for 4-5 minutes or until starting to crisp up ( you may need the cook the prosciutto in batches). Remove from the pot and set aside.
Add the remaining olive oil to the Dutch oven and sautee the garlic and shallots for 1-2 minutes or until frangrant. Pour in the chicken broth and cream and stir in the thyme, salt and pepper, bring to a boil. Add in the pasta and cook for 12 minutes, stirring occasionally. Stir in the shredded parmesan, peas (you can use fresh peas or frozen peas), and crispy prosciutto and cook for 2 minutes. Serve as desired.
If you like this Creamy Pasta with Prosciutto and Peas be sure to take a look at some of my other recipes!
Pasta with Asparagus and Mushrooms
If you make this Creamy Pasta with Prosciutto and Peas please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Creamy Pasta with Prosciutto and Peas
Equipment
- 1 large dutch oven
Ingredients
- 2 tablespoons olive oil divided
- 5 ounces prosciutto, sliced
- 2-3 cloves garlic minced
- 1 large shallot diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon fresh thyme approximately 2 sprigs
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 16 ounces dried pasta such as shells or oricchette
- 1 cup Parmesan cheese, shredded
- 2 cups peas fresh or frozen
Instructions
- Heat 1 tbsp of olive oil in a large Dutch oven. Cut or tear the prosciutto into thin strips and add to the pan, cook for 4-5 minutes or until starting to crisp up ( you may need the cook the prosciutto in batches). Remove from the pot and set aside.
- Add the remaining olive oil to the Dutch oven and sautee the garlic and shallots for 1-2 minutes or until frangrant. Pour in the chicken broth and cream and stir in the thyme, salt and pepper, bring to a boil. Add in the pasta and cook for 12 minutes, stirring occasionally,
- Stir in the shedded parmesan peas, and crisped prosciutto and cook for 2 minutes. Serve as desired.
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Amanda says
This pasta was excellent! Love the crispy prosciutto and this dish was so easy to make. Definitely going into my dinner rotation