This is not your momma’s pasta.
Recently, one of my coworker’s wives sent over a recipe (and bag of ingredients–shout out to Barb!) for a pasta dish made with crispy prosciutto, cream and peas. It looked amazing and I realized that it was something I had to make immediately. This is that recipe, modified slightly due to my own personal inability to leave anything well enough alone. This dish goes from cutting board to pasta bowl in just under 20 minutes. In fact, the hardest part of this dish was making sure that Lyle stopped eating the prosciutto long enough for me to throw it into the pan.
Mediocre pre-shredded cheese sucks! Buy the block and shred your own damn cheese, please!!
If you’re not all that comfortable in the kitchen or maybe you have special date night coming up–this pasta dish is for you. This pasta serves two people obnoxiously, but will serve 4 people easily–especially if you add a simple side salad. So, first up, let’s gather your ingredients…
- 4 oz prosciutto (cut into strips)
- 1 lb spinach & chive pasta
- 1 cup frozen peas
- 1/2 cup white wine (I used a medium bodied Chardonnay–you can use whatever you have on hand, just not a sweet wine)
- 1 cup cream
- 1/2 tsp red chili flakes (more or less to fit your preferred spice level)
- 1/4 tsp thyme
- 1/2 tsp dried oregano
- parmesan to garnish
- Bring the water for the pasta to a boil. Make sure you add a generous amount of salt to the water (you want it to taste nice and salty because this will help season your pasta as it cooks).
- Open the wine and pour yourself a glass because damnit, you deserve it.
- At this point you should add your pasta to the water and cook according to the package directions–mine only took around 2-4 minutes. Drain and then set aside until you complete the next steps.
- Throw some olive oil in a pan and bring up to a medium high heat. (There are two ways to check to see if your oil is hot enough: 1) the oil is glistening and is very fragrant, 2) when you flick a tiny drop of water onto the oil and it sizzles, the pan is ready.)
- Throw the prosciutto in the pan in batches and pan sear until crispy.
- When the prosciutto is all crisped, add the wine while over the heat to deglaze the pan. Let simmer for a few minutes for the alcohol to reduce a bit.
- Add in the cream, peas, red chili flakes, thyme, and oregano.
- Allow the sauce to thicken a bit (Approximately 2-3 minutes), add the pasta and stir to combine.
- Once the sauce has thickened and the noodles are well coated in the sauce, you’re ready to plate.
Top with parmesan, pour yourself another glass of wine, and enjoy!