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Prosciutto Parmesan Pasta

Prosciutto Parmesan Pasta

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megin480

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

Directions

  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.
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Reviews

Mary Sheridan
59
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
40
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
37
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!