Prosciutto Parmesan Pasta Recipe -
Prosciutto Parmesan Pasta Recipe
  • READY IN 30 mins

Prosciutto Parmesan Pasta

Recipe by  

"This dish is very flavorful and easy to make. It is surprising how well the ingredients work together."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
  2. Lightly grease a skillet with cooking spray. Cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on paper towels.
  3. Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2009

Great recipe; can't help but wonder why people prepare meals such as this and consequently criticize the fat and sodium content. If it's your desire to cut down on your fat and sodium intake, for the love......make something that's low in fat and sodium. Don't screw up someone else's recipe and then complain about it!

Most Helpful Critical Review
Jul 06, 2007

to lower the fat and sodiunm I would start by using turkey bacon instead of prosciutto, fat free half and half instead of heavy cream, frozen peas instead of canned and half the parmesean. I always substitute with lower fat versions and the family usually can't even tell the difference!

Jul 05, 2007

This is to die for. The only thing I did change was using roasted garlic and frozen peas instead of canned. I just placed the frozen peas in a little warm water until they thawed, then added them. Canned peas are a bit too mushy for my family. Thank you so much for submitting this recipe. It works every time!

Jun 29, 2007

I've tried this recipe with minor changes--I love roasted garlic, so I roasted a head (40 mins in an oven @ 425, covered in olive oil and in a foil pouch) and caramelized onion. It is to DIE for!

Jun 19, 2008

This is exactly like the carbonara recipe that I used to enjoy weekly at my first job at a local italian restaurant that sadly closed down a year or two ago. A quality bacon can also be subbed for the prosciutto without harming the flavor and if you prefer your sauce very thick an easy way is to add a couple teaspoons of flour (up to a tablespoon, however you need to leave at least an equal amount of oil/drippings in the pan) after you've sauteed the meat in the pan, stir it around and let it cook for a minute before slowly whisking in the cream. Wonderful comfort food! Thank you for posting!

Jul 05, 2007

I made this tonight for my husband and I and it was very delicious. I used diced prosciutto and added a bit of chopped garlic in with it. I also didn't have bow tie pasta so I used seashell and I think it works better than bow tie because the peas and diced prosciutto can fit inside, so yummy!

Nov 26, 2007

I had to make use of leftover prosicutto, but no heavy cream or bow ties. I had a box of thin spaghetti and used a jar of store bought alfredo sauce with garlic and mozzarella inside that I had on hand instead. I sauteed the prosciutto with slices of half an onion first until the onions were almost clear. I had no peas, but used 1/2 a can of chopped asparagus. Added the vegetable and the sauce and heated it through. This is a REALLY good, quick, and versatile meal. My boyfriend finished his whole plate. Although next time I would use thinner sliced prosciutto (I had thickness #3 on hand from the deli).

Oct 26, 2007

Wonderful! When I moved from AZ I missed this favorite dish at a local restaurant. Now I can make it whenever I want. I agree about substituting frozen peas for canned. To duplicate the restaurant's version, I'm going to try artichoke hearts instead of peas. So easy it's ridiculous!


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  • Calories
  • 1029 kcal
  • 51%
  • Carbohydrates
  • 52.3 g
  • 17%
  • Cholesterol
  • 248 mg
  • 83%
  • Fat
  • 74.9 g
  • 115%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 38.6 g
  • 77%
  • Sodium
  • 1985 mg
  • 79%

* Percent Daily Values are based on a 2,000 calorie diet.

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