Prosciutto Parmesan Pasta

Prosciutto Parmesan Pasta

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megin480 0

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

Ingredients 30 m {{adjustedServings}} servings 1029 cals

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Nutrition

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  • Calories:
  • 1029 kcal
  • 51%
  • Fat:
  • 74.9 g
  • 115%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 248 mg
  • 83%
  • Sodium:
  • 1985 mg
  • 79%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
Tips & Tricks
Fra Diavolo Sauce With Pasta

Watch how to make a nice and spicy shrimp and scallop pasta in this video.

Eggless Pasta

See how to make homemade fresh pasta without using eggs.

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Reviews 50

  1. 67 Ratings

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Mary Sheridan
6/3/2009

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!

LaTrif
7/5/2007

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!

Lyndsie
6/29/2007

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!