I thought the prosciutto was a little over powering in the sause, but other than that it was fantastic! I followed the advice of a few other members and roasted garlic as my boyfriend and I are garlic-aholics and added that into the sause as well. Next time I will lessen the amount of prosciutto to suit our tastes.

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!

This was so easy and delicious. I added sauteed garlic and used milk instead of cream and it was great!! Even my two year old said it was delicious. I cut the cheese to one cup and it still had plenty of flavor. It took no time at all to whip up.

Really good! I ran out of Parmesan so I substituted Gouda for about 1/3 of the cheese. Came out nice and creamy though (I used a little more cheese then was recommended though)

The overall taste of the recipe was pretty good. I did substitute frozen peas for the canned; however, my sauce came out very thin, not like a typical alfredo sauce, despite my continuing to add more cheese. I would have liked it to have been a little thicker to really stick to the pasta. Good for a try, but not likely I would make it again.

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).

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!

Oh, my gosh! This is WONDERFUL!! I made it for dinner tonight and I will certainly make it again! I used half and half, along with 2 tablespoons of butter, and frozen peas. Had to use ham instead of prosciutto, they don't carry that at our small local grocery! LOL! Yum, yum, yum!! Thanks for a great recipe!

My roommates and I really enjoy this recipe. We made one change: we're not fans of peas, so we substituted for asparagus. i cut the asparagus into bite-sized pieces and sautee them for a short while. It's very delicious!

This recipe has a good thing going with it, but needs some small changes. First, I think the sauce needed less cream, and needs to have a little butter added (like, a quarter cup). Then, the sauce needs to be thickened up a bit (mine came out runny and would not thicken like my other alfredo type recipes). And I'm considering making this again, but plating it like this: First, put the pasta on a dinner plate, then pour some of sauce on it, then sprinkle the prosciutto, and then sprinkle the cheese on top. This way you can more or less control salt. Oh, and one more thing... this didn't keep well in the fridge over night (like most alfredo recipes). So if you make this, I recommend not keeping any left overs. I'll review this recipe again next time I make it.

Too salty,too rich, too much cheese. Not great all around. Sorry-would never make again =(

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!

This recipe has way too many calories and sodium content to even consider. Any suggestions for making it more healthy?

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!

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!

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!