Reviewed: Apr. 18, 2012

Very rich and tasty. Don't need to add any salt, the prosciutto has plenty.

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2 users found this review helpful

Reviewer:

RockyTrax

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Cooking Level: Expert

Living In: Yankton, South Dakota, USA

Reviewed: Jan. 14, 2012

This is the sauce I have been looking for!! I order this dish every time I am at my favorite Italian restuarant. The only ingredient missing is sun dried tomatoes... promise, it is the best addition!!

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Reviewer:

mari13

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Diego, California, USA

Reviewed: Oct. 11, 2011

Worthy of 5 stars...I used asparagus instead of peas and used 1 cup of heavy cream and 1 cup of fat free half and half to cut down on the fat just a wee bit. My 9 year old helped and loved it! Thank you for sharing!

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Reviewer:

sasha480

Reviewed: Sep. 22, 2011

Awesome! This is a great and easy recipes. I did 2 things different. 1. I read in a review that the sauce was a little runny. So, instead of draining grease from the prosciutto, I added a little flour and then added it to the sauce. 2. Then I also, added sliced grilled chicken to the top after tossing the sauce and pasta. I will be making this again! Maybe next time add a little gorgonzola! Yummy!!

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Reviewer:

Miss Erin

Reviewed: Sep. 21, 2011

Yummy, yum, yum...only change was using frozen peas. Can peas are a little too mushy for us. Megin thank you, this was great, quick, and very easy to make.

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3 users found this review helpful

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Cooking Level: Intermediate

Reviewed: Sep. 11, 2011

this is one of my favorite recipes. sometimes to change things up i add a can of diced tomatoes.. makes it a rose cream sauce and its heavenly.

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Reviewer:

la belle vie

Cooking Level: Intermediate

Living In: Sneads Ferry, North Carolina, USA

Reviewed: Jul. 19, 2011

so good. I used frozen peas and light cream

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5 users found this review helpful

Reviewer:

karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

Reviewed: Apr. 14, 2011

I'd give this a 5-star but I read the reviews prior to making it and because of the changes that were better, it's why it's a 4.. I used it on linquini instead of bowtie to start. Used frozen peas because I'm not a canned anything veggie person, not to mention canned has additional salt. 3/4 cup is way too many peas for me as I now know. Also, I took everyone's suggestion and cut back on the proscuitto thinking it would be too salty and I wish I had put more in. I also added a bit of carmelized onion and some sun dried tomatos along with some fresh basil. All in all it was easy and tasted great. Definitely not for the calorie counters, that's for sure. I will definitely make this again..and again..next try is asparagus instead of peas :-)

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Reviewer:

dignasz

Reviewed: Jan. 23, 2011

OH WOW!!! THIS WAS ABSOLUTELY FABULICIOUS!!!! GO MAKE THIS NOW!!!! It is incredibly easy and incredibly good. I did have to use Asigo cheese instead, but it was still very delicious.

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Reviewer:

loveyummies

Reviewed: Oct. 26, 2010

Made this last night it was very good, family raved about it and thats a miracle because my mother and father are very critical especially of my cooking. I followed the recipe with the exception of a few things. First I used mushrooms instead of peas because I do not like peas and to make the sauce a little thicker I added a half a stick of butter and 2 egg whites. I also browned the prosciutto a little longer too just to make it less chewy. It was very filling served with salad and Italian bread. This is one for the "Repeat Recipe" box!!!

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3 users found this review helpful