This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Prosciutto Parmesan Pasta

Read Reviews (46)

"This dish is very flavorful and easy to make. It is surprising how well the ingredients work together." — megin480

Ingredients Edit and Save

Watch video tips and tricks

Fresh Pasta with Bolognese Sauce

Eggless Pasta

Pasta Pomodoro

Pesto Pasta with Chicken

Chicken and Bow Tie Pasta

Angel Hair Pasta with Garlic Shrimp and Broccoli

Four Cheese Pasta

Sausage Pasta

Chicken Asiago and Orzo Pasta

All about Cream

Types of Salt

Original recipe makes 4 servings Change Servings

1 (8 ounce) package bow tie pasta
1/2 pound prosciutto, sliced
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese

1 (10 ounce) can peas, drained
salt to taste
1/2 cup freshly grated Parmesan cheese

Check All Add to Shopping List

Directions

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.
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

ADVERTISE WITH US

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!

—Mary Sheridan

See full review »

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!

—Maisysmommy

See full review »

61 Ratings

See other versions of this recipe!

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!

—LaTrif

See full review »

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!

—Lyndsie

See full review »

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!

—VirginiaJ

See full review »

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!

—amh113

See full review »

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).

—Luna

See full review »

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!

—Wendiness

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Bacon and Parmesan Penne Pasta

Prosciutto and Parmesan Pinwheels

Ranch, Bacon, and Parmesan Pasta Salad

Creamy Bow Tie Pasta Salad with Prosciutto, Peas, Grapes, and Dried Cranberries

Prosciutto Parmesan and Pine Nut Bruschetta

Pan Seared Lemon Tilapia with Parmesan Pasta

Quick and Easy Parmesan Noodles

Summer Fresh Pasta with Tomatoes and Prosciutto

Grits With Parmesan and Prosciutto

Fresh Fig and Prosciutto Pasta Sauce

ADVERTISE WITH US

Nutrition

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.

Nutritional Information

Prosciutto Parmesan Pasta

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 1029
Calories from Fat: 674

% Daily Value *
Total Fat 74.9g 115 %
Saturated Fat 41.6g 208 %
Cholesterol 248mg 83 %
Sodium 1985mg 79 %
** Potassium 334mg 9 %
Total Carbohydrates 52.3g 17 %
Dietary Fiber 4g 16 %
Protein 38.6g 77 %
Sugars 4.5g
Vitamin A 44 %
Vitamin C 10 %
Calcium 68 %
Iron 29 %
** Thiamin 11 %
** Niacin 60 %
** Vitamin B6 10 %
** Magnesium 21 %
** Folate 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.