Pasta with Prosciutto and Peas in a Cream Sauce

Pasta with Prosciutto and Peas in a Cream Sauce

Tossed in a creamy sauce, this pasta with prosciutto and peas dish makes the perfect, yum factor meal for kids and adults alike—in all its simplicity, it just works.
Course Pasta
Category Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Autor elle


  • 400 g Mafaldine or other dried pasta, plus 1/4 cup (60 ml) reserved cooking liquid
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1/2 cup yellow onions, very finely chopped (about 2 small onions)
  • 1 large clove garlic, minced
  • 100 g prosciutto di Parma, chopped
  • 1/3 cup dry white wine (80 ml)
  • 1 cup or more cooking cream (15% fat) (240 ml)
  • 3/4 cup frozen peas, thawed
  • sea salt and freshly ground black pepper, to taste
  • freshly grated parmesan cheese, garnish


  1. Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente.
  2. Meanwhile, in a large skillet heat the olive oil and the butter over medium-high heat.
  3. Once the butter has melted, add the onions to the pan and sauté until translucent, about 3 minutes. Add the garlic and sauté for 30 seconds.
  4. Place the prosciutto in the pan and sauté for 2 minutes. Add the wine and cook for 2-3 minutes, until reduced by half. Add the cream, peas, salt and pepper to the pan and continue to cook until thoroughly heated, about 2-3 minutes.
  5. Drain the pasta and add to the sauce. Toss until evenly coated and add some of the reserved cooking liquid if necessary (do so by adding the water a little bit at a time until the sauce reaches the desired consistency).
  6. Top with parmesan, season with salt and pepper and serve immediately. Enjoy!