PASTA WITH PEAS AND CRISPY PROSCIUTTO
Crispy prosciutto, silky peas, a luscious sauce - what else could you want from a bowl of pasta? Chances are you already have all the ingredients for the sauce in your pantry - shallots (or onion!), garlic, and frozen peas. Save a slice of prosciutto from your next charcuterie board and make yourself this easy yet deeply warm and satisfying dish.
Total Time: 35 minutes
Serves: 2
RECIPE
Cook the pasta according to the package instructions until a little shy of al dente. Drain and set aside, reserving 2 cups of pasta water.
Preheat oven to 400 degrees F. Lay the prosciutto slices flat onto a baking tray and bake for 8-10 minutes. Remove once they've darkened and become firm. Once cool, crumble into smaller pieces. (see note 1)
3. In a large skillet, heat up 2 tbsp olive oil over a medium-high flame. Add the sliced shallot (or onion) and cook until softened, about 3-5 minutes.
4. Add 1/2 tsp red pepper flakes and the 5 chopped garlic cloves. Cook for another 3-5 minutes. Reduce the heat if the garlic begins to burn.
5. Add 1 cup frozen peas to the skillet and cook until heated through, about 3-4 minutes. Season with salt and pepper to taste.
6. Add 2 tbsp heavy cream 1/2 cup of the reserved pasta water. Mix well and let simmer for 1-2 minutes. With the back of your spoon, press down on the pea mixture to create a mushy paste. Add the cooked pasta to the skillet along with 1/2 cup of pasta water. Toss and cook until the pasta is cooked through. Add more pasta water if the sauce seems too dry.
7. Serve the pasta topped with the crispy prosciutto pieces and grated Parmesan cheese.
NOTES:
Keep a close eye on the prosciutto during the last few minutes of cooking since they can burn quickly. Take them out when they're firm and a deep red color. They'll also continue to cook as they cool.
Pasta w/ Crispy Prosciutto and Peas
Ingredients
- 3 pieces thinly sliced prosciutto
- 4 oz spaghetti or linguine
- 2 shallots (or 1/2 medium-large red onion), thinly sliced
- 5 garlic cloves, roughly chopped
- 1/2 tsp red pepper flakes
- 1 cup frozen peas, thawed
- 2 tbsp heavy cream
- 2 tbsp olive oil
- salt and freshly cracked pepper to taste
- grated parmesan for serving
Instructions
- Cook the pasta according to the package instructions until a little shy of al dente. Drain and set aside, reserving 2 cups of pasta water.
- Preheat oven to 400 degrees F. Lay the prosciutto slices flat onto a baking tray and bake for 8-10 minutes. Remove once they've darkened and become firm. Once cool, crumble into smaller pieces. (see note 1)
- In a large skillet, heat up 2 tbsp olive oil over a medium-high flame. Add the sliced shallot (or onion) and cook until softened, about 3-5 minutes.
- Add 1/2 tsp red pepper flakes and the 5 chopped garlic cloves. Cook for another 3-5 minutes. Reduce the heat if the garlic begins to burn.
- Add 1 cup frozen peas to the skillet and cook until heated through, about 3-4 minutes. Season with salt and pepper to taste.
- Add 2 tbsp heavy cream 1/2 cup of the reserved pasta water. Mix well and let summer for 1-2 minutes. Add the cooked pasta to the skillet along with 1/2 cup of pasta water. Toss and cook until the pasta is cooked through. Add more pasta water if the sauce seems too dry.
- Serve the pasta topped with the crispy prosciutto pieces and grated Parmesan cheese.
Notes
- Keep a close eye on the prosciutto during the last few minutes of cooking since they can burn quickly. Take them out when they're firm and a deep red color. They'll also continue to cook as they cool.