How To Cook Prosciutto For Pasta

Prosciutto Pasta Toss

Preparation/Total Time: 20 minutes

Makes

This recipe makes 6 servings. I enjoy recipes that are quick and easy to prepare, and this pasta dish with prosciutto and peas is one of my favorites. Meanwhile, the pasta is cooking, and I whip up a quick tossed green salad that is delicious and filling in minutes! Charlotte, North Carolina resident Laura Murphy-Ogden Recipe photo courtesy of Taste of Home for Prosciutto Pasta Toss.

Ingredients

2 teaspoons minced garlic
1 tablespoon Italian seasoning
1 teaspoon pepper
1/4 cup olive oil
1/2 pound thinly sliced prosciutto or deli ham, diced
1/4 cup shredded Parmesan cheese
1/2 cup thawed frozen peas
2 tablespoons minced garlic

Directions

Cook the linguine according to the package guidelines, stirring in the peas during the final 3 minutes of cooking time. Meanwhile, in a large cast-iron or other heavy pan, heat the oil over medium heat and cook the garlic, Italian seasoning, and pepper for approximately 1 minute, until the garlic is soft. Drain the linguine and add it to the skillet, tossing to coat it with the sauce. grate some cheese on top

Nutrition Facts

1-1/3 cup has 461 calories, 16 grams of fat (4 grams of saturated fat), 36 milligrams of cholesterol, 802 milligrams of sodium, 58 grams of carbohydrates (3 grams of sugars, 3 grams of fiber), and 22 grams of protein.

Prosciutto Pasta

It is possible that this content contains affiliate links. For additional information, please go to myaffiliate disclosure. Using fresh tomatoes, peas, and cooked prosciutto, this prosciutto pasta dish creates a smooth cream sauce that is delicious. It’s quick, attractive, and simple to put together! The first time you cook with prosciutto, you’re in for a treat, believe me. You cook it in the same way you would bacon, but since it is so thin, it crisps up in a matter of minutes. In order to make this dish, I fried the prosciutto until it is just crisp enough.

The cream sauce is garlicky and lightened up by the addition of a fresh tomato and some basil, resulting in a dish that is both tasty and not overpowering in its richness.

How to make prosciutto pasta (overview):

Using a cast-iron pan, heat the olive oil and butter until hot and the prosciutto pieces are slightly crisped. Transfer the prosciutto to a dish lined with paper towels. In the same skillet, sauté the garlic until fragrant, then add the cream, tomatoes, peas, and Italian seasoning until well combined. Allow it to simmer until the sauce has thickened a little (about 4-5 minutes). Crumble the cooked prosciutto into small pieces and add most of it to the pan, reserving some for garnishing the bowls.

Toss the spaghetti with the sauce and top with heaps of freshly grated parmesan Parmesan before serving.

Recipe notestips:

I chose pappardelle for this dish because I like how the ribbons of pasta cover the sauce
However, you may use whatever you have on hand or what you like best. Substitute ingredients at your own discretion, just like you would with any other recipe. If you substitute anything with a lower fat level for the cream, you will most likely end up with a thinner sauce that is not nearly as rich or tasty. This dish serves 2-4 people. However, if you want enough of sauce for each person, you may make the recipe for 4 ounces of pasta in total, which will feed two people. If you have more than 4 hungry people to feed, you could, of course, quadruple the ingredients in the recipe and create even more spaghetti. For the finest flavor, I recommend grating your own parmesan cheese, which you can do in advance. I have a parmesan wedge in my refrigerator, and I grate it with my Microplane zester/grater for this dish
I also keep a parmesan wedge in my freezer.

Prosciutto Pasta

Using fresh tomatoes, peas, and cooked prosciutto, this prosciutto pasta dish creates a smooth cream sauce that is delicious. It’s quick and simple to put together
Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmericanServings4Calories527kcal

8 ounces of uncooked spaghetti pappardelle, 3 ounces thinly sliced prosciutto, 1 tablespoon olive oil, 1 tablespoon butter, 2 cloves minced garlic, 3/4 cup heavy/whipping cream, 1 medium tomato, diced small, 1/3 cup frozen peas, 1 dash of Italian spice, and 1 tablespoon fresh basil, thinly sliced/chopped Season with salt and pepper to taste
Top with freshly grated parmesan cheese, if desired

Bring a pot of salted water to a boil for the pasta. Cook it until it’s al dente according to the package instructions. In the meantime, heat the oil and butter in a pan over medium-high heat until the butter is melted. If you can’t fit all of the prosciutto into the pan at once without it overlapping too much, cook it in two batches instead. Cook it for approximately 3-4 minutes total (flipping it halfway through), or until the prosciutto begins to crisp up a little but is still a little flexible and bendy. Using a paper towel lined plate, transfer the prosciutto to a dish and leave the fat in the skillet
Reduce the heat to a medium setting. Cook for 30 seconds once you’ve added the garlic. Combine the cream, tomato, peas, and Italian spice in a large mixing bowl. Cook for around 4-5 minutes, or until the sauce has thickened a little. Using your hands, crumble the prosciutto into little pieces. Some of it should be mixed into the sauce, and some should be reserved for sprinkling on top of the bowls. I like to add the basil at this stage as well. Drain the spaghetti and pour it into the skillet, tossing everything well to combine the flavors. Prior to draining the pasta, you may wish to thin the sauce with a dash of the boiling pasta water, especially if it has thickened up too much for your taste
Otherwise, proceed as directed. The leftover prosciutto and freshly grated parmesan cheese should be sprinkled on top of each dish to finish it off! If necessary, season with additional salt and pepper.

This dish serves 2-4 people. For a party of two, each member receives a substantial amount of sauce (use 4 ounces of pasta). If you’re giving it to four hungry individuals, I recommend serving it with a side dish such as garlic bread or a salad (or starting with an appetizer)
Unless otherwise stated, all nutritional information is supplied as a service only and should not be taken as a guarantee of any kind. Ingredients might vary, and SaltLavender makes no representations or warranties as to the correctness of this data.

Calories:527kcal Carbohydrates:47g Protein:12g Fat:32g 16 g of saturated fat 3 g of polyunsaturated fat 12 g of monounsaturated fat 1 gram of trans fat Cholesterol:83mg Sodium:189mg Potassium:316mg Fiber:3g Sugar:3g 1131 International Units of Vitamin A 10 milligrams of vitamin C Calcium:57mg Iron:1mg Keywords: prosciutto pasta with cream, prosciutto pasta with peas, prosciutto pasta with peas and cream

Reader Interactions

Great recipe; I can’t help but wonder why people create meals like this and then complain the fat and sodium level as a result of it being prepared. If you have a strong desire to reduce your fat and salt intake, do it for the love of God. Something that is low in fat and salt should be prepared. It is not acceptable to make a mess of someone else’s recipe and then complain about it. This is very delicious.

The only things I changed were the addition of roasted garlic and the substitution of frozen peas for canned.
My family does not enjoy canned peas because they are too mushy.
It is effective every time!
Because I enjoy roasting garlic, I prepared a head (for 40 minutes at 425 degrees, wrapped with olive oil and in a foil bag) along with a caramelized onion.

advertisementto reduce the amount of fat and sodium in the dish, I would start by substituting turkey bacon for the prosciutto, using fat-free half and half instead of heavy cream, freezing peas instead of canned, and halving the amount of parmesan.

Whenever possible, I substitute with lower-fat ones, and my family is rarely able to detect the difference.

The prosciutto can also be substituted with a good quality bacon without affecting the flavor, and if you prefer your sauce thick, a simple way to achieve this is to add a couple teaspoons of flour (up to a tablespoon, but you must 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.

Comfort food at its finest!

I prepared this for my husband and myself for dinner today, and it was very amazing.

I used diced prosciutto and mixed in a small amount of minced garlic to make this dish.
Continue readingAdvertisement I had to make do with leftover prosciutto because I didn’t have any heavy cream or bow ties.
Before I started cooking the prosciutto, I sautéed it with half an onion slices until the onions were practically transparent.
The veggie and sauce were added and the mixture was cooked thoroughly.
My partner completed everything on his plate.
Continue readingWonderful!
I’m now free to make it anytime I like.
I’m going to substitute artichoke hearts for the peas in order to replicate the restaurant’s version.
Read MoreI liked it; the only thing I would alter is that I used fat-free half-and-half.

Pasta With Prosciutto and Whole Garlic Recipe

12 cup prosciutto or other salty ham or slab bacon, sliced into cubes or strips
13 cup olive oil or butter
10 cloves garlic, lightly smashed
6-cups plum tomatoes (or 1 1/2 cups drained canned tomatoes) Season with salt and freshly ground black pepper to taste
1 pound sliced pasta, such as ziti or penne
1 cup fresh basil leaves, coarsely chopped
1 cup ricotta cheese
Pecorino Romano or Parmesan cheese (or a combination of the two): 1 cup freshly grated

Nutritional analysis per serving (4 servings)

9 g saturated fat
17 g monounsaturated fat
3 gpolyunsaturated fat
95 g carbs
8 g dietary fiber
8 g sugar
32 g protein
1156 milligrams sodium Please keep in mind that the information displayed is Edamam’s best guess based on the ingredients and preparation provided. However, it should not be viewed as a substitute for the advise of a qualified nutritionist.

Preparation

Bringing a big pot of water to a boil is the first step. In a medium-to-large pan, heat the oil, garlic, and ham over medium-low heat until the ham is browned. Cook over a low heat, turning periodically, for 10 to 15 minutes, or until the garlic is deep golden, nearly brown, and crisp all over. The plum tomatoes (or the canned tomatoes, if you prefer) should be peeled and chopped before being added to the skillet with salt and pepper to taste. While you salt the boiling water and cook the pasta, keep stirring and simmering. Whenever the pasta is soft but firm, drain it, retaining a small amount of the cooking water, and adding it to the sauce if it looks to be too dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and the majority of the basil, then top with the mozzarella and serve immediately. To finish, mince the remaining basil and sprinkle it on top of the spaghetti before serving

Prosciutto Pasta Carbonara

There are a plethora of Prosciutto pasta recipes to choose from, but you might want to claim this one as your own. When in Rome, pasta is usually cooked until it is al dente, which means it is firm to the bite. The best quality components, such as Pecorino and Parmigiano-Reggiano, are frequently used to create a dish with a strong taste profile. Every mouthful of this traditional platter will be bursting with flavor once it has been put together. Adding more grated cheese on top and serving it with a glass of wine that will help cut through the fat will make this prosciutto pasta plate much more enjoyable.

Instructions

Prosciutto should be diced into 1/4-inch pieces. Cook the prosciutto in the oil in a medium pan over medium-high heat, tossing regularly, until the prosciutto is browned, about 5 minutes. Remove from heat. Remove the pan from the heat and set it aside. In a large mixing bowl, whisk together the eggs, both cheeses, and pepper until well combined; put aside. Bring a big pot of salted water to a boil in a heavy-bottomed pan over high heat. Cook the pasta until it is al dente. Drain the pasta and combine it with the egg mixture as soon as it comes to a boil.

If preferred, garnish with more shredded cheese and freshly ground black pepper.

Continue to stir constantly and reduce the heat to the lowest setting possible to avoid making scrambled eggs.

Prosciutto Pasta with Peas and Parmesan Cheese

How to make prosciutto pasta

The sauce for this prosciutto pasta recipe is composed entirely of butter and grated Parmesan cheese; there is no cream used in the preparation of this dish.

To begin, simmer the prosciutto in the butter for a few minutes to release some of its juiciness and saltiness before serving. Then, add the cooked and drained penne pasta and green peas to the pan and combine well. Please remember to prepare the pasta and peas before you begin to cook the prosciutto in butter. On a medium heat, add the grated Parmesan cheese and mix everything together until everything is well combined. The cheese melts beautifully over the butter and evenly coats the pasta in this dish. The cheese should melt perfectly with all of the butter, but if you find the pasta and sauce to be too dry, simply add a tiny quantity of the conserved pasta water, approximately 14 cup, and cook on medium heat until the pasta and sauce are moistened. This is what your prosciutto spaghetti should look like with all of the melted cheese and butter:
But, actually, you won’t have to.

What is prosciutto?

Prosciutto is a kind of cured ham from Italy. Most of the time, it is cut quite thinly. It has a buttery, sweet, and salty flavor that melts in your tongue when you bite into it. If you’re interested in learning more about prosciutto, here are two excellent articles to check out: a description of what prosciutto is and what the differences are between bacon, pancetta, and prosciutto.

What are the best ways to eat prosciutto?

In Italy, it’s typically served as an antipasto, accompanied with tomatoes, Mozzarella cheese, or Burrata cheese, and a melon or other fruit. Sandwiches with prosciutto are a favorite among Italians. It’s a common ingredient in pasta. Pizzas with this topping are also quite popular.

Pasta with prosciutto is very delectable. You will most likely not need to season your pasta with salt because it is already very salty. Sprinkle shredded or grated Parmesan cheese over the top of your prosciutto pasta with peas when it’s finished cooking.

Helpful tips

What kind of pasta should I use? You can use any sort of pasta you choose. Using small pasta shapes like penne, bowtie pasta (farfalle), or spiral pasta (fusilli) makes this dish much easier to prepare. What kind of cheese should I use? The use of parmesan cheese is a no-brainer. You may also use Asiago or Romano cheese in this recipe. Which type of peas should be used. Make use of fresh green peas, which are frequently available frozen. Do not use canned peas since they are very different from the peas that are needed in this recipe.

How to store and reheat it

Fridge. Prosciutto pasta may be stored in the refrigerator for up to 4 days if stored in an airtight container. Freezer. For up to 2 months, you may keep it frozen in an airtight container. How to reheat a dish. Reheat this pasta for 1 minute in the microwave oven and it’s ready to serve

What to serve with it

Bread. Served with a slice of warm Italian bread, garlic loaf, or olive bread, the prosciutto pasta is a classic dish. Protein should be included. Add grilled meat to this dish, such as chicken, pig, or steak, to increase the protein content and make it more substantial. Salad. Make a simple salad to include more nutritious vegetables. Simplified spinach salad with pine nuts or arugula salad dressed with parmesan and lemon zest are both good options.

Other pasta recipes you might like

The chicken and bacon pasta with spinach and tomatoes in a garlic cream sauce
Spicy chicken pasta with bacon and peas
Chicken and bacon zucchini pasta
And chicken and bacon gnocchi are some of the options.

Prosciutto Pasta with Peas and Parmesan Cheese

A simple and easy meal that takes only 30 minutes from start to finish, this Prosciutto Pasta with Peas and Parmesan Cheese is sure to please. This quick, tasty, and authentically Italian pasta dish is excellent for a weekday supper! Preparation time: 10 minutes Cooking Time: 20 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course Cuisines include American and Italian. Servings4people Calories in a single serving 527kcal

Pasta, 1 cup frozen green peas, 3 ounces prosciutto, 4 tablespoons butter, 12 teaspoon black pepperground or freshly cracked, 1 cup grated Parmesan, and 18 teaspoon salt to taste

Cook the pasta until it is al dente in boiling water. After around 5-7 minutes of cooking, add the frozen peas to the pot and bring the pot back to a boil for another 5-7 minutes with both the pasta and frozen peas. Drain. 12 cup pasta water should be set aside. Using your fingers, tear the prosciutto into smaller pieces. In a large pan, melt 2 tablespoons butter over medium heat until melted and bubbly. For approximately 1 minute, add the prosciutto that has been torn and swirl to coat it with the butter. Season with freshly ground black pepper. Stir in another 2 tablespoons of butter until it is completely melted
Pasta with peas should be added to the skillet with butter and prosciutto after it has been drained. 34 cup grated Parmesan cheese should be distributed equally over the spaghetti. On a medium heat, stir everything together until the cheese is completely melted. Add a tiny quantity more pasta water (about 14 cup) if necessary, however you may not need to do so. Taste and season with salt if necessary. The remaining 14 cup grated Parmesan cheese should be sprinkled on top before serving.

Information Regarding Dietary Supplements Pesto Pasta with Prosciutto, Peas, and Parmesan Cheese **Percent Daily Values are based on a 2000 calorie diet. Amount per Serving percent Daily Value** It should be noted that the nutritional information on this website is simply an estimate and is offered solely for the purpose of convenience and as a courtesy. It is not guaranteed that the nutritional information for any recipe on this site is accurate at all times. It should not be used as a substitute for the counsel of a licensed nutritionist or dietitian.

I appreciate you taking the time to provide comments!

Reader Interactions

The food was very wonderful! I used a variety of mushrooms, including maitake, oyster, and baby Bella. Reduce the sauce to the proper consistency if you want your pasta to be flavorful rather than boring. Everything about this dish was wonderful, and we enjoyed it as a group. *hint hint to that one unfortunate reviewer* The only thing I would modify is to add a squeeze of lemon juice to the sauce before serving it. Aside from that, everything was amazing. It’s really simple to put together

Excellent, excellent work! The only modification I made was to bake the prosciutto at 375 degrees for 12-15 minutes instead of frying it to crisp it. When put to the pasta, it retained its crispness, and it tasted fantastic when sprinkled on top. Otherwise, this is a beautiful meal that is suitable for serving to guests.

This dish was very delicious! Since of one reviewer’s comments, I was a little reluctant about trying the recipe at first, but I’m glad I did because it was delicious. I changed up the recipe by adding garlic and additional prosciutto, as well as substituting rigatoni pasta. In addition, I increased the amount of cream used. I also used tiny Bella mushrooms for the more traditional ones because I couldn’t locate the others. Some freshly grated Parmesan cheese on top would be a nice finishing touch, in my opinion. This is something I will definitely make again. It’s a winner, and it’s packed with flavor. This is not a bland dish at all.

This recipe was created in 2019 and has been repeated multiple times since then. It is one of my favorite pasta dishes because of the richness, depth of flavor, and excellent texture that comes from the variety of mushrooms used in it.

I didn’t have any proscuitto on hand, so I made do with what I had. bacon. I had also just finished rolling out some fresh pasta, so that’s what I went with for this dish. At the end, I crushed some aged parmesan cheese on top of the dish, which was exactly what the recipe called for. It was a complete and total success! Thank you for sharing this recipe, which I will save and prepare again.

I don’t post reviews very often. This dish, on the other hand, was incredible! My spouse is not a big lover of mushrooms, but he enjoyed this dish just as much. I topped it with a little Mizithra cheese, and it was very great! This dish comes highly recommended by me.

It’s fantastic! It is simple to create and has a pleasant flavor
It is also excellent.

Fantastic—easy to put together and tastes like it took a lot more effort than it actually did

Outstanding! I’ve made it twice, and both times it was wonderful

Yum! Our Mushroom Risotto and other mushroom recipes will be added to the normal rotation along with this recipe.

In a single word, fantastic. It’s so simple to put together and absolutely tasty. Following the recipe’s recommendations to the letter, I only made one substitution: I used a different air-dried pasta in place of the pappardelle. With a sprinkle of fontina and a gentle squeeze of lemon to break through the heaviness of the cream and prosciutto, this dish is finished off.

Bland. Better with: shallots (and garlic) cooked before adding mushrooms, lemon/something acidic, additional prosciutto, and cheese at the end for finishing touch It was filling and simple to prepare.

Bland. Would have been better with: shallot (and garlic) cooked before adding mushrooms, lemon/something acidic, extra prosciutto, and cheese at the end. It was filling and simple to prepare
I highly recommend it.

This was created today! I really adore it! My mother like it as well. I’ll certainly be making this again! We couldn’t find pappardelle at our local grocery, so I substituted fettuccine. In addition, approximately 1 tablespoon or more of cream and 2 or more slices of prosciutto were added. perfect

I love that it’s simple and easy to make, and that it’s quick and easy to clean up afterward! Make it, and you will like it.

Creamy Pasta With Ham and Peas Is a Weeknight Treat

Because prosciutto cotto has a milder and more delicate flavor than prosciutto crudo, you may use big cubes of the ham without the dish being excessively salty. Reduced cream and starchy pasta boiling water combine to create a silky sauce that eliminates the need to make a roux. Incorporating frozen peas near the end of the cooking process, away from the heat, ensures that they are well warmed rather than overdone.

A long day at the La Scuola Internazionale di Cucina Italiana, where I struggled to comprehend lessons about pasta-rolling, wine identification, and cheese tasting that were delivered in a foreign language, was the last thing I wanted to do after returning home from culinary school in Emilia-Romagna. Unfortunately, the pantry basics of Parma aren’t particularly delectable. Prosciutto, panna da cucina (“cooking cream”), and Parmigiano-Reggiano-Reggiano-Reggiano are typically found in your refrigerator.

It’s every bit as iconic and crowd-pleasing as American maccheese, but it’s a thousand times better!

Choosing the Right Prosciutto

In the United States, the term “prosciutto” refers to the dry-cured hams that are famously produced in Parma, in Emilia Romagna, and San Daniele del Friuli, in Friuli-Venezia Giulia. In Italy, those hams are classified as prosciutto “crudo,” which means “raw prosciutto” (raw). Although they are not raw pork legs—they have been cured for months—they are also not cooked, like prosciutto “cotto,” or smoked, like the speck from the Alto Adige region in northern Italy (if you want to learn more, check out ourguide to Italian salumi).

First and foremost, because it is not aged for months, cotto is significantly more affordable (time, reduced yield due to moisture loss, and the space required for hanging are all factors that drive up the price of dry-aged meats).

This pasta recipe benefits from the milder salinity and delicate flavor of prosciutto cotto, which is much more similar to American-style deli ham.

The ham should be diced rather than thinly sliced for this dish; cubes of ham are easier to consume and serve as an excellent salty counterpoint to the sweet little peas in this recipe.

Request that the ham be cut into a thick single piece that you can then dice up at home by the deli counter employee.

Which Makes a Better Sauce? Butter or Cream?

Sauce for pasta prosciutto e piselli is sometimes a buttery emulsion (melted butter mixed with starchy pasta boiling water to form a creamy sauce), and sometimes it is created with cream for a quadruple-P dish: pasta, panna (pork sausage), prosciutto (ham), and piselli (pork sausage). In favor of the thicker and more flavorful cream–based variant, which is also simpler to produce because there is no fiddly emulsion to worry about: reducing cream is one of the most straightforward methods for making pasta sauces in the world.

It couldn’t be much simpler to create this version: Cook a small onion in butter with the ham, fresh woodsy herbs, and freshly powdered nutmeg until the ham is cooked through.

As soon as the pasta is just shy of al dente, transfer it to the sauce along with some starchy cooking water and allow the pasta to finish cooking there.

2 tablespoons (30g) unsalted butter
1 small (6-ounce
170g) yellow onion, finely chopped
Kosher salt and freshly ground black pepper
170g) yellow onion, finely chopped 2-ounce (225g) piece of prosciutto cotto, diced 1/4 inch thick (see note)
2 tablespoons minced fresh rosemaryleaves
2 tablespoons minced fresh thyme leaves 1/4 cup (60mL)dry white wine
1 1/2 cups (355mL)heavy cream
1/4 teaspoon freshly ground nutmeg
1 1/2 cups (8 ounces
225g)frozen peas, thawed (see note)
225g) frozen peas, thawed (see note)
1 1/2 cups (8 Dried penne rigate (340g) and 2 ounces (55g) Parmigiano-Reggiano (finely grated) are used in this recipe.

Melt the butter in a large pan over medium heat until it has melted. Cook for approximately 6 minutes, until the onion is softened but not browned, seasoning moderately with salt along the way. Season with 1/4 teaspoon pepper and the prosciutto cotto (cooked prosciutto), then serve. Cook for about 4 minutes, or until the prosciutto cotto is warmed through and the herbs are aromatic. Cook for about 2 minutes, or until the wine has been reduced by half. Cook, stirring periodically, until the sauce is slightly thickened, about 2 minutes after adding the cream and nutmeg. Remove from heat and set aside. if your stove isn’t capable of cooking below a simmer, reduce heat to low to keep the sauce warm, or turn off the heat while the pasta is cooking Meanwhile, cook the pasta until it is just shy of al dente in a saucepan of boiling salted water (about 2 minutes less than the package directs). Transfer the pasta to the sauce, along with 1/2 cup (120mL) of the pasta cooking water, using a spider skimmer. Alternatively, drain the pasta in a colander or fine-mesh strainer, being sure to set aside at least 1 cup (240mL) of the pasta boiling water before proceeding. Heat on high for 2 minutes or until pasta is al dente and sauce has thickened enough to coat noodles and just pool around the edges of the pan, stirring constantly
Add additional pasta cooking water in 1/4-cup (60ml) increments as needed to achieve desired consistency
Remove from heat and set aside. Remove from fire, add the peas and the grated cheese, and mix quickly to combine and cook the peas all the way through. Taste and season with salt and pepper to your liking. Serve as soon as possible

Special equipment

A large skillet and a spider skimmer are required.

Notes

Occasionally, you may get prosciutto cotto at the deli counter of a well-stocked grocery store, or you can find it at Italian specialty shops. Request a single 8-ounce chunk of ham that is roughly 1/4 inch thick and measures approximately 1/4 inch thick. This recipe calls for thickly sliced ham rather than thinly sliced ham. If you are unable to locate prosciutto cotto, you can substitute American-style ham steak; however, when seasoning the sauce and pasta cooking water with salt, use a lighter hand than you would when seasoning the sauce with prosciutto cotto.

Make-Ahead and Storage

Italian specialty shops and certain well-stocked grocery stores have cured prosciutto cotto, which may be found at the deli counter. Simply request one 8-ounce piece of ham that is roughly 1/4 inch thick and measures around 1/4 inch wide. To make this dish, you will not need finely sliced ham. If you are unable to locate prosciutto cotto, you can substitute American-style ham steak; however, when seasoning the sauce and pasta cooking water with salt, use a lighter hand than you would when seasoning the sauce with prosciutto cotto.

The fact that frozen peas are gathered and frozen when they are at their peak of freshness makes them a superior year-round option than fresh peas in many situations.

In Step 5, if you are using fresh peas, blanch them for 1 to 2 minutes in the boiling pasta water saucepan until they are just cooked through before adding them to the pasta.

Creamy Pasta with Prosciutto

With bits of salty prosciutto, this Creamy Pasta with Prosciutto is savory and rich, and it’s sure to please. This wonderful pasta dish is too amazing to pass up because it is simple to prepare and can be served with any meal. There is no shortage of taste in this Creamy Pasta with Prosciutto recipe. This recipe is packed with flavor because to the creamy sauce prepared with Gorgonzola cheese, the pungent garlic, and the earthy prosciutto ham. It’s also a pleasant and simple process. Moreover, you will appreciate it!

This is also a dish that lends itself nicely to adaptation, so you can make changes to ensure that everyone in your family appreciates the tastes.

It also pairs nicely with a variety of vegetables, meats, and salads, so experiment with different combinations.

Here’s what you’ll need to put it together.

Video Tutorial

Pasta. Any medium-sized pasta cut would be suitable for this use. Prosciutto, garlic, butter, and heavy cream are the main ingredients. Alternatively, Half & Half
Frozen Peas
Gorgonzola cheese If you like, you may substitute Parmesan for the mozzarella. Season with salt and pepper. Depending on personal preference

How to Make It

Pasta. It would be possible to use any medium-sized pasta cut here; The following ingredients are used: prosciutto di Parma, garlic, butter, and heavy cream. Frozen peas and Gorgonzola cheese can be substituted for half. If you like, you may substitute Parmesan for the Romano. Seasoning with salt & pepper is optional. in accordance with one’s personal preference

Tips for the best Creamy Pasta with Prosciutto

Cook the pasta until it is al dente. Depending on how thoroughly you prefer your pasta done, cook it a little less than you would normally because it will continue to cook once it is inserted into the sauce. Make use of fresh garlic. Garlic is at its finest when it is fresh, so use fresh cloves rather than pre-packaged garlic in this meal for the greatest flavor. When cutting the prosciutto, use a sharp knife. Use a sharp knife and take your time while cutting prosciutto since it might be difficult to cut cleanly. Keep in mind not to chop it too large or otherwise it will overpower the other components
Toss the garlic in a bowl. Occasionally, garlic might become stuck and burn, so give it a good stir while it is cooking. Additionally, the tastes of the prosciutto, garlic, and butter will be more effectively combined.

Variations to this Recipe

Make use of different cuts of meat. What if you don’t have any prosciutto on hand? This delicious pasta dish can be served with bacon, sausage, or capicola, or it can be made vegan with no meat. Leave out the prosciutto and replace it with plant-based cream, butter, and cheese in this recipe if you’re looking for a vegan variation. Protein can be added in the form of tempeh or tofu, as well as other veggies. In addition to peas, this dish will be wonderful with asparagus, spinach, and mushrooms. Gluten-free spaghetti can be used in place of regular pasta. To make this Creamy Pasta with Prosciutto gluten-free for individuals who are allergic to wheat, use gluten-free pasta.

How to Store and Reheat it

What to Serve this with

Served with bread. You don’t want to waste a drop of this delicious sauce, so don’t make it too thick. Serve it with some garlic bread or a toasted baguette to soak up all of the flavor
Or with a side of lettuce and tomatoes. Prepare a fresh salad, such as this Cucumber Tomato Feta Salad, this Simple Avocado Salad, or this Amazing Kale Salad, to start the meal. With soup, of course. In order to offer this dish as a hearty and comfortable supper, pair it with a bowl of Hearty Beef Barley Soup orUltimate Mushroom Soup and a protein of your choice (such as chicken). This pasta dish may be paired with a variety of proteins such as steak, fish, pig, or chicken. Alternatively, try thisRoasted Pepper Stuffed Chicken Breast orCrunchy Baked Shrimp.

It’s creamy, flavorful, and packed with flavor in this Creamy Pasta with Prosciutto recipe. Enjoy it as is or add your own personal touch to it. In any case, I hope you will find it as entertaining as I do. Here are some more delectable pasta dishes to try:

Pasta dishes such as Easy Broccoli Pasta, Angel Hair Pasta, Tomato Mushroom Spinach Pasta, Salmon Pasta with Spinach, and more are available.

Creamy Pasta with Prosciutto

With bits of salty prosciutto, this Creamy Pasta with Prosciutto is savory and rich, and it’s sure to please. This wonderful pasta dish is too amazing to pass up because it is simple to prepare and can be served with any meal. Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmericanServings4servingsCalories733kcal

With bits of salty prosciutto, this Creamy Pasta with Prosciutto is savory, rich, and delicious. This wonderful pasta dish is too amazing to pass up. It’s simple to prepare and can be served with any meal. Minutes Required for Preparation 15 minutes to prepare 20 minutes in total Introduction to the CoursePrinciples and Objectives of the Course CuisineAmericanServings4servingsCalories733kcal

With bits of salty prosciutto, this Creamy Pasta with Prosciutto is savory and delicious. This wonderful pasta dish is too amazing to pass up because it is so simple to prepare and can be served with any meal. Preparation Time: 5 minutes Cooking time: 15 minutes 20 minutes is the whole time. Introduction to the CoursePrinciples of the CourseMain Course CuisineAmericanServings4servingsCalories733kcal

Tips for the best Creamy Pasta with Prosciutto

Cook the pasta until it is al dente. Depending on how thoroughly you prefer your pasta done, cook it a little less than you would normally because it will continue to cook once it is inserted into the sauce. Make use of fresh garlic. Garlic is at its finest when it is fresh, so use fresh cloves rather than pre-packaged garlic in this meal for the greatest flavor. When cutting the prosciutto, use a sharp knife. Use a sharp knife and take your time while cutting prosciutto since it might be difficult to cut cleanly. Keep in mind not to chop it too large or otherwise it will overpower the other components
Toss the garlic in a bowl. Occasionally, garlic might become stuck and burn, so give it a good stir while it is cooking. Additionally, the tastes of the prosciutto, garlic, and butter will be more effectively combined.

How to Store and Reheat it

Once the Creamy Pasta with Prosciutto has cooled, it may be kept in an airtight container in the refrigerator for up to 3 days. To reheat it, simply cook it on the burner until it is well heated. If the sauce has split, you may need to add a little amount of cream or butter to help bring it back together again. Calories:733kcal Carbohydrates:93g Protein:25g Fat:28g 14 g of saturated fat 3 g of polyunsaturated fat 9 g of monounsaturated fat 1 gram of trans fat Cholesterol:62mg Sodium:468mg Potassium:504mg Fiber:6g Sugar:5g 787 International Units of Vitamin A 15 milligrams of vitamin C Calcium:162mg Iron:2mg Leave a remark below, I can’t wait to hear from you!

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If you make this Creamy Pasta with Prosciutto ahead of time, you can preserve it in the refrigerator for up to 3 days in an airtight container. It may be reheated by placing it on the stovetop and heating it until it is thoroughly heated. Depending on whether the sauce has split, you may need to add a bit extra cream or butter to bring it back together. Calories:733kcal Carbohydrates:93g Protein:25g Fat:28g 14.5 gram of saturated fat Fat from polyunsaturated sources: 3 g Unsaturated Fatty Acids: 9g Glycerol: 1 gram Cholesterol:62mg Sodium:468mg Potassium:504mg Fiber:6g Sugar:5g The amount of vitamin A in the body is 787IU.

Ingredients

1-package (each weighing 16 ounces) pasta shells (or similar form)
I like thisor Rao’s tomato sauce
4 ounces prosciutto or pancetta
3 cups good-quality tomato sauce (I prefer thisor Rao’s)
Fresh mozzarella ball (about 8 ounces), cut or torn into bite-size pieces
2 cups shredded mozzarella cheese (distributed evenly)
1/2 cup freshly grated Parmesan cheese
Freshly ground black pepper to taste
Kosher salt
1/2 cup freshly grated Parmesan cheese

Instructions

Preheat the oven to 350 degrees Fahrenheit. Prepare a large baking or casserole dish with cooking spray
Bring a large saucepan of liberally salted water to a boil, then add the shells and cook until al dente, about 10 minutes. Remove the noodles from the saucepan, retaining 1 cup of the pasta water, and set it aside. In the meantime, cook the prosciutto in a pan over medium-high heat until crisp and golden brown, about 5 minutes each side. Allow to cool before crumbling into little bits. In a large mixing bowl, combine the cooked noodles, prosciutto, tomato sauce, fresh mozzarella, and 1 1/2 cups of the shredded mozzarella. Taste and season with salt and pepper to your liking. Pour into the baking dish that has been prepared and sprinkle with the remaining shredded mozzarella and Parmesan. Bake for 30 minutes, uncovered, or until the filling is bubbling and light golden brown. Serve with garlic bread and a large green salad
To reheat, cut the casserole into large squares before putting it back on the stove. Using about 1/4 to 1/2 cup of the remaining pasta water, moisten the seams and corners of the pasta dish. (This prevents the casserole from drying out by allowing moisture to steam it. It is possible that the slices may “cook” themselves back together and that the water will evaporate. Cover with aluminum foil and bake at 350 degrees Fahrenheit until hot and bubbling

A former wedding planner who has transitioned to chef, culinary instructor, recipe creator, and food writer, Nealey Dozier, has contributed to this article. She is situated in the city of Atlanta. More of Dixie Caviar’s culinary and entertaining exploits may be found at www.dixiecaviar.com, where she also blogs.

Linguine Squarcierella (a.k.a. the best pasta ever) Recipe

To prepare Linguine Squarcierella, you’ll need linguine, prosciutto, onion, garlic (for flavor), eggs (for color), pepper (for seasoning), and Parmesan cheese (for garnish). If you need help pronouncing the name of this linguine pasta, don’t ask me. I generally simply try to say it as quickly as possible and then when people respond “huh?” I just laugh. “It’s simply this absolutely incredible spaghetti,” I explain. What is it about Linguine Squarcieralla that is so incredible? First and foremost, it is tasty.

The second reason is that it is the most adaptable recipe that has ever existed.
The fundamental technique is as follows: Cook the pasta in boiling water until al dente.
Remove the prosciutto from the pan and set it aside.
Prepare the prosciutto by chopping it.
Add in an egg that has been beaten.
Combine the meat, onion, garlic, black pepper, and Parmesan in a large mixing bowl.
Over the years, I’ve experimented with several types of bacon, pancetta, pepperoni, and even (gasp!) ham lunch meat.
In the past, I’ve made all the meat variants, all the veggie variations, and even just the noodles with an egg and Parmesan on top.
This recipe variation is quite simple, consisting just of pasta, prosciutto, onion, garlic, egg, pepper, and Parmesan cheese, with no further ingredients.
I mean, seriously, you people.

Make it healthier by using whole wheat spaghetti and egg beaters, or more indulgent by adding a creamy cheese such as Gruyere or Fontina to the mix. It is, without a doubt, the most adaptable pasta dish ever created. Okay, I know you’re wanting to get your hands on the recipe, so here it is! Enjoy!

Here’s the Recipe!

1/2 yellow onion, diced
1 garlic clove, minced
4 oz prosciutto (dry-aged Italian ham)
8 oz linguine noodles
4 oz prosciutto (dry-aged Italian dry-aged ham)
2 eggs, lightly beaten
Freshly ground black pepper
1/8 cup grated Parmesan cheese
1/8 teaspoon freshly ground black pepper

Instructions

Bringing a big pot of salted water to a boil is step one. Placing half of the prosciutto slices in a skillet over medium-high heat so that as much of the meat as possible is touching the griddle is a good way to start. In a perpendicular to the first layer of meat, arrange the other half of the prosciutto on top of the first layer of meat. It is important to arrange the meat in the pan in this manner in order to prevent the pieces from sticking together. Allow the meat to cook for approximately 2-3 minutes per side, or until it is crisp and golden brown. Remove the meat from the pan and slice it into bite-size pieces
Cook the linguine noodles until they are al dente in a large saucepan of boiling water. In the meantime, add the chopped onion and garlic to the pan that was used to cook the prosciutto and heat through. If the pan appears to be getting too dry, a small amount of olive oil can be added. Allow the onions to soften for 3 minutes, or until they are translucent. Once the pasta has been cooked, drain it and put it back in the pot. Reduce the temperature to the lowest possible level. Toss the noodles with the beaten eggs using a wooden spoon once they have been added. Continue to boil the eggs for approximately a minute, or until they are opaque and appear to be done. Toss in the black pepper and Parmesan cheese until everything is well-combined. Serve when still heated.

Nutrition

Pasta with Prosciutto and Peas Recipe

115 Customer Reviews

5star ratings: 25, 4star ratings: 33, 3star ratings: 32, 2star ratings: 19 and 1star ratings: 6.

This recipe was given to me a few years ago. It is a pretty simple dish to prepare. It is something I have used again and over and over again. It’s delectable and pairs great with a fresh salad and a glass of fine wine. Due to my preference for a richer sauce, I often use a complete pint of heavy cream (sorry, calorie counters) and no water while making the sauce for my dishes. Congratulations for a fantastic recipe. Member of the Martha Stewart Club We had to make a last-minute substitution and used evaporated milk that had been warmed.

If you’re only cooking for two, small tins will suffice.
Member of the Martha Stewart Club I just finished it up tonight.
I chose light cream since it contains less calories than heavy cream.
It was fantastic.
Advertisement Member of the Martha Stewart Club I must say, this was a fantastic mid-week dinner option!
I baked the prosciutto until it was crisp and golden brown, similar to bacon, and it brought a great crispness to the dish instead of the normal mushiness.
There was no curdling of the milk.

If you watch the video, you’ll see that Martha added the lemon juice and zest in step 2, and that she didn’t add the cream until the third step.

Member of the Martha Stewart Club Even though the sauce was simple to create and delicious, I did have some curdling when I added the lemon juice to the sauce.

Advertisement Member of the Martha Stewart Club This is something I’ve prepared multiple times and it’s extremely wonderful.

The last time I made this dish, I substituted spinach for the peas.

Normaly, I use lemon juice but leave off the zest because the kids seem to like the flavor without it.

It’s simple, quick, and really tasty!

The recipe has been presented to me several times when entertaining guests, and I have always had positive feedback.

Member of the Martha Stewart Club This is a dish that both my husband and I enjoy.

Because the shallot and parmesan provide the most of the taste, we don’t miss the cream, and we save around 600 calories and 46 g of saturated fat by omitting it (from the entire recipe-according to CaloreKing.com).

Member of the Martha Stewart Club This dish is fantastic!

It was also entertaining to see how it was created on the show:) Member of the Martha Stewart Club Mine did not curdle when I stirred in the lemon juice; instead, it enhanced the flavor of the sauce by rounding out the flavor profile.

This dish was a tremendous hit with my extended family, and I’ll definitely be preparing it again in the future. Member of the Martha Stewart Club Isn’t it true that the cream and butter curdle when the lemon juice is added?

Garlic Butter Pasta

Prosciutto, a combination of sweet, salty, and crunchy, is combined with Garlic Butter Pasta to create a gorgeous 20-minute pasta meal that is filled with flavor and texture! Citterio USA provided sponsorship for this content. All of my views and opinions are completely my own. Go to the following page:

Purchasing Prosciutto
Step-by-Step Instructions
Serving Suggestions
Recipe Questions and Answers
Recommended Recipes
Recipe Reviews

The tastiest foods do not have to be difficult to prepare! It is possible to create an outstanding dinner with high-quality, fresh ingredients that is also a straightforward recipe to prepare! Furthermore, this recipe calls for only eight ingredients to produce a dinner of restaurant quality that your entire family will enjoy! With the correct amount of garlic butter sauce to cover the pasta without making it dry, and a salty bite from the crispy prosciutto, this dish is impossible to resist!

Try this One Pot Pasta or this Thai Cashew Chicken for other quick and simple dinners.

Ingredients

Bucatini pasta was used in this recipe, which is a thick spaghetti-type noodle that is hollow in the center, and it worked perfectly. Alternatively, spaghetti, linguini, or angel hair can be utilized. In fact, I’ve made it using Gemelli, and it was very fantastic. Salami – Salami is comparable to bacon, except it is salt-cured for a year or more before being served. It also has fewer nitrates than bacon, which is why I prefer it over bacon in recipes. It is both sweet and salty, and it adds a satisfying crunch to this dish that is hard to resist. Starchy Water- Pasta water is used in the sauce to give it thickness and to help bind the pasta and sauce together. Garlic- I use minced garlic in this recipe to make it as simple as possible. If you have a nice garlic press, you already know how simple it is to mince garlic! If you don’t have a garlic press, you may just peel and chop the garlic instead. Because minced garlic has a stronger taste than sliced garlic, I recommend adding an additional 2 cloves if you are slicing. Parmesan Cheese- The creamiest texture will be achieved by using freshly grated Parmesan. Even while you may grate your Parmesan in preparation, I do not advocate using pre-shredded Parmesan since it contains chemicals that dry out the Parmesan and prevent it from adhering to the pan. If you don’t have fresh oregano on hand, you may use 1 teaspoon of dried oregano or Italian spice for the same amount of flavor. Alternatively, fresh basil or other fresh herbs can be used if desired.

Buying Prosciutto

Even though you are only dealing with a small number of components, each one makes a significant contribution to the final dish. With the use of high-quality ingredients, you can create a spectacular dish that is both delicious and easy to prepare. Citterio prosciutto is my favorite since it is of the highest quality! There are just four components, according to the recipe, and they are pork, salt, air, and time. There are no additional filler ingredients or preservatives in this product. A year and a half is spent drying-curing their prosciutto!

And I really enjoy it for this dish because Citterio’s Prosciutto Fresco is properly sliced, so it doesn’t break apart like other prosciutto I’ve tried, but it is still thin enough to crisp up nicely on the grill or broil.

Citterio is an Italian corporation that is extending its operations in the United States of America.

Consider this hot tip, however: Trader Joe’s is a great place to shop!

Step-By-Step Instructions

The first step is to crisp the prosciutto. Place the prosciutto on a baking sheet coated with parchment paper and bake for 8-12 minutes at 400 degrees Fahrenheit (200 degrees Celsius). Ensure that there is sufficient breathing room between each slice of prosciutto. This will aid in the crisping up of the potatoes. Cook the Pasta in the Second Step Because you want the starch in the pasta to be concentrated, you cook it with less water than you would normally use when making pasta. As a result, you will add one pound of pasta to an eight-cup saucepan of boiling water.

Cook the pasta until it is al dente according to the package directions.
Refrain from making a reservation for this water too soon!
The third step is to make the garlic butter.
Before beginning to make the garlic butter, I find it useful to have all of the ingredients prepped and ready to go next to the burner.
Once the garlic has begun to smell, it is time to add the oregano.
Overcooking garlic will cause it to taste harsh, so be careful not to overcook the garlic.
Add a cup of the pasta water, reserving the remaining 12 cup for later.
Cook the sauce for 1 minute while stirring constantly.
The sauce coats the pasta better when it is added in two batches, which makes it easier to coat the spaghetti.
Lastly, there is a fifth step.
Before the sauce completely melts, you want to make sure that it is well dispersed throughout the sauce so that you don’t end up with large clumps.

My favorite way to eat prosciutto is to incorporate it into the spaghetti so that you get a little bit of it with every bite! If desired, top with extra Parmesan cheese and fresh parsley to garnish. Serve immediately.

Serving Suggestions

Because it contains prosciutto, it is an excellent choice for a main dish! Serve with a salad or a green vegetable, such as broccoli or steamed asparagus, to complete the meal. When served as a side dish with grilled chicken or steak, garlic butter noodles are a delectable treat. It would also be a wonderful accompaniment to crab cakes. Add some vegetables to make this a one-pot meal that’s quick and easy! You could sauté some mushrooms with the garlic, or you could mix in some peas or spinach with the pasta and cook for a few minutes before adding the Parmesan cheese and prosciutto at the end.

Recipe FAQs

What is the best way to preserve Garlic Butter Pasta? Refrigerate your Garlic Butter Pasta in sealed containers for up to 3-5 days after preparing it. If you did not incorporate the prosciutto into the spaghetti, you may store it separately in a zip-top bag for up to 3-4 days if you did not use it all. Is Garlic Butter Pasta with Crispy Prosciutto a dish that can be reheated? While this pasta is at its finest when served immediately after preparation, it reheats well! Reheat on the stovetop or in the microwave with only a little amount of water to thin down the sauce.

Reduce the amount of butter used in the Garlic Butter Pasta recipe by up to 4 tablespoons for a lighter version.

In addition, zucchini noodles or spaghetti sauce can be used as a healthy alternative to pasta.

You may certainly prepare a lesser serving of Garlic Butter Pasta if you want to.

Recommended Recipes

Please let me know what you thought of this dish by writing a review. In addition, follow along on Instagram @stateofdinner to get a peek behind the scenes and to be the first to know when new recipes are posted!

Recipe

Meal provided by: Garlic Butter Pasta with Crispy Prosciutto is a simple recipe that can be prepared in under 20 minutes! This easy weeknight supper will be a hit with your family! Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes Course Dishes for the Main Course and Side Dishes CuisineItalianServings 8Calories431kcal

A pound of Bucatini or spaghetti noodles
2 quarts of water (eight cups)
1 teaspoon kosher salt plus 14 teaspoon
12 cup butter
6 garlic cloves minced
14 teaspoon crushed red pepper flakes or to taste
1 teaspoon fresh oregano chopped, or 1 teaspoon dried
1 cup Parmesan cheese finely grated
4 ounces prosciutto

Crispy Prosciutto

A pound of Bucatini or spaghetti noodles
2 quarts of water (eight cups)
1 teaspoon kosher salt plus 14 teaspoon
12 cup butter
6 garlic cloves minced
14 teaspoon crushed red pepper flakes or to taste
1 teaspoon fresh oregano chopped or 1 teaspoon dried
1 cup Parmesan cheese finely grated
4 ounces prosciutto

Garlic Butter Pasta

While the prosciutto is cooking, prepare the vegetables. Boil 8 cups of water in a big saucepan until it comes to a rolling boil. Stir in the noodles and the salt until everything is thoroughly combined. Cook the pasta according to the package directions for al dente, stirring occasionally
Cool. When the pasta is al dente, turn the pan over and scoop off 1 12 cups of the pasta water, then drain the remaining water from the pasta and set the pasta aside. It is not necessary to rinse the pasta. Melt the butter in a large pan or Dutch oven over medium heat until it begins to foam. Cook for 60 seconds after you’ve added the garlic and crushed red pepper flakes. Cook until the oregano is fragrant and the garlic is golden brown. Avoid burning the garlic, since it will turn bitter if it is done. 1 cup of pasta water should be added to the garlic butter. It will burst into flames. Stir everything together and let it simmer for approximately a minute. Add half of the pasta to the pan and toss to coat with the sauce, repeat with the remaining spaghetti. Then add the rest of the spaghetti and mix everything together. If the mixture appears to be too dry, add the remaining pasta water. Sprinkle the Parmesan over the spaghetti and toss to evenly distribute the Parmesan throughout the pasta (see recipe below). Just before serving, mix the spaghetti with the crispy prosciutto and parmesan. Alternatively, when the pasta has been plated, you may put the prosciutto on top of it to garnish. If preferred, garnish with chopped parsley and more Parmesan cheese.

Water: The water measurement is critical since it ensures that the correct amount of starchy pasta water is produced. The water should be saved shortly before draining the pasta to ensure that the greatest amount of starch is obtained. Refrigerate for 3-5 days after opening in an airtight container Reheating: Add a little amount of water and reheat on the stovetop or in the microwave until hot. Substitutions: Use your favorite pasta noodle or spaghetti squash in place of the ones listed above.

Fresh basil might also be used in place of the dried. Calories: 431kcal|Carbohydrates: 44g|Protein: 14g|Fat: 22g|Saturated Fat: 12g|Polyunsaturated Fat: 2g|Monounsaturated Fat: 7g|Trans Fat: 1g|Cholesterol: 51mg|Sodium: 694mg|Potassium: 195mg|Fiber: 2g|Sugar: 2g|Vitamin A:

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