Healthy Prosciutto Pasta

Here’s my go-to prosciutto pasta recipe, with a creamy sauce, perfectly cooked noodles, and thin slices of prosciutto that melt right into the dish, plus a sprinkle of fresh herbs and parmesan to finish it off.

This pasta has become my weeknight dinner hero – it’s ready in just 20 minutes and always gets everyone to the table without having to call twice. Plus, the leftovers are just as good for lunch the next day, if you’re lucky enough to have any!

What Kind of Prosciutto Should I Use?

For this pasta dish, Prosciutto di Parma or Prosciutto di San Daniele are both excellent choices, though any good-quality prosciutto will work well. Look for slices that have a nice pink color with streaks of white fat running through them – this marbling adds flavor to your dish. Since prosciutto is already quite salty, try to get it sliced very thin at your deli counter rather than buying pre-packaged versions, which tend to be thicker and can overwhelm the other flavors in the pasta. If your local store doesn’t carry Italian prosciutto, Spanish Jamón Serrano makes a great substitute and tends to be a bit more budget-friendly.

Options for Substitutions

This pasta dish is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Pappardelle pasta: Any pasta shape works here! Try fettuccine, linguine, or even shorter pasta like bow ties or penne. Just keep in mind that cooking times might vary slightly.
• Prosciutto: While prosciutto gives this dish its signature flavor, you can use crispy bacon or pancetta instead. For a meatless version, try adding sautéed mushrooms for that savory taste.
• Heavy cream: For a lighter version, use half-and-half, though the sauce won’t be as rich. You can also mix whole milk with a bit of cream cheese to get a similar creamy texture.
• Fresh basil: No fresh basil? Use 1 teaspoon dried basil instead, or try other fresh herbs like parsley or oregano.
• Peas: Feel free to swap peas with other quick-cooking veggies like asparagus pieces or broccoli florets. Just cut them small so they cook quickly.
• Italian seasoning: If you don’t have Italian seasoning, use a mix of dried oregano and basil, or whatever dried herbs you have on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making prosciutto pasta is overcooking the prosciutto – adding it too early will make it tough and chewy instead of pleasantly crispy, so wait until the very end to add it as a topping. A common error is boiling the cream sauce too aggressively, which can cause it to separate or become grainy – instead, keep it at a gentle simmer and stir frequently. To avoid gummy pasta, make sure to cook it just until al dente and reserve about 1/2 cup of pasta water before draining – this starchy water helps create a silky sauce that perfectly coats each strand. For the best flavor development, don’t rush adding the peas – they need just 2-3 minutes in the hot sauce to warm through while maintaining their sweet pop, and adding them too early will turn them mushy and dull.

What to Serve With Prosciutto Pasta?

This rich and creamy pasta dish pairs perfectly with some simple sides that won’t overshadow its delicious flavors. A light arugula salad dressed with lemon juice and olive oil makes a great starter, cutting through the richness of the cream sauce while complementing the prosciutto. For a veggie side, try roasted asparagus or Brussels sprouts with just a touch of garlic and olive oil – they’re simple enough to let the pasta shine but still add some nice color to your plate. If you’re in the mood for bread (and who isn’t?), a crusty Italian loaf or some warm focaccia is perfect for soaking up any extra sauce left on your plate.

Storage Instructions

Keep Fresh: This prosciutto pasta tastes best fresh, but you can save leftovers in an airtight container in the fridge for up to 3 days. The cream sauce might thicken up a bit, but don’t worry – that’s totally normal! Just keep in mind that the prosciutto won’t be as crispy after being stored.

Make Ahead: If you’re planning to make this ahead, I’d suggest cooking the pasta al dente and keeping the sauce separate until you’re ready to serve. This way, the pasta won’t absorb too much of the sauce and become mushy. You can prep the sauce up to 2 days ahead – just leave out the prosciutto until you’re ready to serve.

Warm Up: To bring your leftover pasta back to life, warm it gently on the stovetop over medium-low heat. Add a splash of cream or milk to loosen up the sauce while stirring. If using the microwave, heat in 30-second intervals, stirring between each, and add a tiny bit of cream to keep things creamy.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

For the pasta:

• 8 oz dry pasta (I use Barilla penne)

For the sauce:

• 1 tbsp olive oil
• 1 pinch Italian seasoning
• 2 minced garlic cloves (freshly minced for best flavor)
• 1 tbsp butter (I like Kerrygold unsalted butter)
• 3/4 cup heavy cream
• 1 tbsp fresh basil (chopped)
• 1/3 cup peas (thawed if frozen)
• 1 medium tomato (finely chopped)
• 3 oz prosciutto (diced into 1/2-inch pieces)

For serving:

• parmesan cheese (freshly grated for best flavor)
• salt
• black pepper (freshly ground preferred)

Step 1: Cook the Pasta

Begin by boiling a salted pot of water for the pasta.

Cook the pasta al dente according to the package directions.

This will ensure that the pasta maintains a bit of firmness and doesn’t become too soft.

Step 2: Cook the Prosciutto

While the pasta is cooking, heat a combination of oil and butter in a skillet over medium-high heat.

Add the prosciutto in two batches if needed to avoid excessive overlapping.

Cook each batch for about 3-4 minutes, flipping halfway, until the prosciutto starts to crisp up but retains some pliability.

Transfer the prosciutto to a plate lined with paper towels, leaving the fat in the skillet.

Step 3: Prepare the Sauce

Reduce the heat to medium and add the garlic to the remaining fat in the skillet.

Cook for about 30 seconds to release its flavor.

Stir in the cream, tomato, peas, and Italian seasoning.

Let the sauce cook for approximately 4-5 minutes until it begins to thicken slightly.

Step 4: Incorporate Prosciutto and Basil

Crumble the cooked prosciutto with your hands.

Stir a portion of it into the sauce, reserving some to top the finished dish.

At this point, you can also add basil to the sauce for additional flavor.

Step 5: Combine Pasta and Sauce

Once the pasta is cooked, drain it, making sure to reserve a bit of the hot pasta water.

Add the pasta to the skillet with the sauce and toss everything together.

If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.

Step 6: Serve and Garnish

Divide the pasta into bowls and top each serving with the remaining crumbled prosciutto and freshly grated Parmesan cheese.

Season with extra salt and pepper if needed.

Enjoy your delicious meal with a balance of flavors and textures!