Prosciutto Pasta with Peas and Parmesan Cheese - simple and quick recipe, only 30 minutes from start to finish. This easy, delicious, and very Italian pasta makes a perfect weeknight dinner!
How to make prosciutto pasta
The sauce for this prosciutto pasta recipe is made with just butter and shredded Parmesan cheese, no cream involved.
- First, cook the prosciutto a little bit in the butter to release some of its juiciness and saltiness. Add black pepper.
- Then, add cooked and drained penne pasta and green peas. (Note: Make sure to cook the pasta and the peas before you cook the prosciutto in butter.)
- Next, add shredded Parmesan cheese and stir everything to combine on medium heat. The cheese melts nicely around the butter and coats the pasta. The cheese should melt just fine with all the butter but if you find the pasta and the sauce too dry, just add a small amount of reserved pasta water, only about ¼ cup, on medium heat. But, really, you won't need to, most likely.
- This is what your prosciutto pasta should look like with all this melted cheese and butter:
What is prosciutto?
Prosciutto is an Italian cured ham. It is usually sliced very thinly. It has a buttery sweet and salty flavor that melts in your mouth. If you want to learn more about prosciutto, here are two really good articles to read: the Difference Between Bacon, Pancetta, and Prosciutto and What Is Prosciutto?
What are the best ways to eat prosciutto?
In Italy, it's usually served as an antipasto, alongside tomatoes, Mozzarella cheese, or Burrata cheese, or a melon. Italians love prosciutto in sandwiches. It's often used in pasta. It's also a popular topping on pizzas.
Prosciutto is really delicious in pasta. It's already so salty, you will likely not need to season your pasta with salt. When your prosciutto pasta with peas is ready, sprinkle it with shredded or grated Parmesan cheese.
Helpful tips
- What pasta to use. Use any type of pasta you like. I find it easier to make this with short pasta, such as penne, bow-tie pasta (farfalle), or spiral pasta (fusilli).
- What cheese to use. Parmesan cheese is an obvious choice. You can also use Asiago cheese or Romano.
- What kind of peas to use. Use fresh green peas that are usually sold frozen. Do not use canned peas - those are quite different from what is needed in this pasta.
How to store and reheat it
- Fridge. Prosciutto pasta can be refrigerated in an airtight container for up to 4 days.
- Freezer. Freeze it in an airtight container for up to 2 months.
- How to reheat. Reheat this pasta in the microwave oven for 1 minute, and it's ready to go!
What to serve with it
- Bread. Serve Prosciutto pasta with a slice of warm Italian bread, garlic loaf, or olive bread.
- Add protein. Add grilled meat, such as chicken, pork, or steak to add protein to this meal and make it more substantial.
- Salad. Make a simple salad to add healthy veggies. Good choices are simple spinach salad with pine nuts or arugula salad with parmesan and lemon zest.
Other pasta recipes you might like
- Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce
- Spicy Chicken Pasta with Bacon and Peas
- Chicken Bacon Zucchini Pasta
Prosciutto Pasta with Peas and Parmesan Cheese
Ingredients
- 8 oz pasta penne
- 1 cup green peas frozen
- 3 oz prosciutto
- 4 tablespoons butter
- ½ teaspoon black pepper ground or freshly cracked
- 1 cup Parmesan shredded
- ⅛ teaspoon salt to taste
Instructions
- Cook pasta in boiling water until al dente. During the last 5-7 minutes of cooking, add frozen peas and continue boiling both the pasta and frozen peas for 5-7 more minutes. Drain. Reserve ½ cup pasta water.
- Tear prosciutto into smaller pieces.
- In a large skillet, heat 2 tablespoons butter on medium heat. Add the torn prosciutto and stir to coat it with butter, for about 1 minute. Add black pepper. Add another 2 tablespoons of butter and stir until melted.
- To the skillet with butter and prosciutto add drained cooked pasta with peas. Sprinkle ¾ cup shredded Parmesan cheese evenly over pasta. Stir everything together on medium heat until the cheese melts. If needed, add a small amount of pasta water (about ¼ cup) - but you might not need to.
- Season with salt, if needed. Serve immediately, topped with the remaining ¼ cup shredded Parmesan cheese
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Can this be served cold?
I would serve this either hot, warm, or room temperature.
Thinking of adding some tomatoes! What do you think or even some spinach!
I think both tomatoes and spinach will go really well!
Delicious ! I will recommend this recipe to my son.
Emily, I am glad you liked it!
Why don’t you flip the order or the first 2 bullets so that “cook pasta and peas” is first, since that’s the order the recipe needs to be prepared?
great dinner - easy directions
I am happy you found this recipe useful!
Delicious! At home we now call it the 4P-Pasta: Penne, Prosciutto, Peas and Parmesan pasta
I made this recipe for me and my partner who doesn’t usually eat much but she ate 3 portions and asked me to send the recipe to her mother in Germany,
Easy but excellent thank you .
I made this for dinner tonight....It was a hit! Super easy & delicious! Thank you!
Delicious! No, you don't need cream at all. It will not be missed. We have renamed this dish as our Christmas Eve pasta. Be careful not to overheat the delicate shards of prosciutto.
Jill, I am so glad you enjoyed this recipe! Thank you so much for your comment! 🙂