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Rich, creamy pasta with Italian ham gets a flavor boost with a simple sauce that comes together fast. It's a feel-good dinner that brings a touch of luxury to a busy week—no need to spend ages in the kitchen. Each forkful is hearty and super easy to love.
One night I whipped this up at home for an impromptu date, and now we can't stop making it when we want to treat ourselves but keep things easy.
Tasty Ingredients
- Fresh basil: Chop right before tossing in for bright flavor
- Frozen peas: Toss in for a burst of color and a sweet pop, super handy straight from the freezer
- Italian seasoning: Go for a mix that smells nice and herby to give the sauce a little extra something
- Black pepper and salt: Always have these on hand for finishing each layer to taste
- Pappardelle pasta: Wide, rough noodles are best so sauce sticks well
- Olive oil with unsalted butter: These add richness, help crisp ham, and make everything taste buttery
- Freshly grated parmesan cheese: If you want, shave some real Parmigiano Reggiano on top for a bold, nutty finish
- Garlic: Fresh, firm cloves punched up for loads of flavor
- Prosciutto: Thin deli slices give this dish its signature salty bite, so use good quality
- Tomato: Pick a ripe tomato for freshness and a hint of tang to balance the cream
- Heavy cream: Full-fat cream (aim for 36% milk fat) keeps the sauce luxuriously smooth
Simple Step-by-Step
- Plate and Finish:
- Spin noodles onto your plates, drop the last bits of crispy ham and extra parmesan on top, and add a sprinkle of fresh basil or more salt, pepper—whatever you like.
- Mix Pasta In:
- With pasta drained, tumble it into the pan and give it all a good toss, using tongs to coat every noodle. If things look dry, splash in some reserved pasta water so it's creamy but not runny.
- Add Prosciutto and Basil:
- Break cooled prosciutto into bite-size pieces, save a few for the end, and stir the rest in with the handfuls of fresh basil for a burst of herby goodness and salty flavor mingling with the sauce.
- Sauce Time:
- Pour in cream, throw in the Italian seasoning, diced tomato, and peas. Keep it on a gentle bubble for about five minutes, stirring so the sauce thickens, tomatoes soften up, but peas stay green and poppy.
- Sauté the Aromatics:
- Pop minced garlic in the still-hot pan and stir—smell for that toasted, mellow scent. It should be lightly golden but not going brown.
- Crisp Prosciutto:
- Heat butter and olive oil in a big pan on medium-high. Lay out prosciutto slices. If the pan is loaded, do it in batches. Sizzle for a few minutes per side, aiming for golden edges, still-tender centers. Let them drain on paper towels, but keep those tasty drippings in the skillet.
- Pasta First:
- Bring a giant pot of well-salted water to a boil. Drop in pappardelle, stir so it doesn't clump, and cook till just right. Nab a bit of the water to use later, then drain so the sauce will stick.
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Storage Details
Pop leftovers in a sealed container and keep cold for up to three days. To reheat, use a little extra cream or milk so the sauce turns smooth again and not gluey. Creamy pastas don't freeze well—they'll separate and won't taste right.
Swaps and Options
No pappardelle? Tagliatelle or fettuccine totally do the trick. Out of prosciutto? Thin Serrano ham or even smoked turkey will shake things up in a good way. Use half and half for something lighter, but expect the sauce to be a bit runnier.
Serving Ideas
Dish this pasta up with warm, toasty bread—it’s perfect for sopping up leftover sauce. Throw together a simple green salad with zingy lemon dressing to cut through all that creaminess. For a true Italian feel, serve with extra olive oil and some more cheese on the side.
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Italian Connection
This pasta shines with the classic combo of creamy sauce and aged Italian ham typical up north in Italy, where chilly weather calls for rich meals. Think Emilia Romagna and Lombardy, where folks mix pork and veggies with fresh pasta for everyday comfort. It's proof Italian cooking can turn basics into meals you'll remember.
Recipe FAQs
- → Which pasta works best here?
Big pappardelle noodles are awesome because they catch every drop of creamy sauce and toppings. But if you only have fettuccine or tagliatelle, they’re good stand-ins.
- → How could I make the sauce a bit lighter?
Swap out half the cream for some whole milk. It'll cut down the heaviness but you’ll still get a smooth sauce.
- → Is it okay to swap the prosciutto for something else?
Sure. Pancetta or thin-sliced ham work too. Just cook ‘em up until a little crispy before mixing in.
- → Got any sides that go well with this?
Try it with a crisp salad or some crunchy bread. Both keep the creamy pasta balanced.
- → What if the sauce gets too thick?
If it starts clumping, pour in a splash of your saved pasta water. That helps everything coat the noodles better.
- → Do I have to use fresh basil?
Fresh basil is awesome and smells great, but you can use a pinch of dried basil if you're out. Just toss it in at the end for better flavor.