Pin it
Silky pasta tangled with savory Italian ham and a luscious, easy cream sauce brings big comfort and a touch of fancy to your weeknight meal. It tastes rich and special but you won’t be stuck in the kitchen all night—just a few steps and you’re there.
This is the dish I threw together for a last minute at home dinner and now it’s the one we turn to when we want a little something special without any hassle.
Lush Ingredients
- Fresh basil: Chop it up right before tossing in for the brightest herbal kick
- Frozen peas: Handy for easy measuring and always taste sweet—they make the dish pop with color and flavor
- Heavy cream: This makes the sauce ultra rich and smooth—high-fat cream is best for that dreamy texture
- Prosciutto: Get thin slices from the deli—they bring salty, savory depth and go crisp beautifully
- Pappardelle pasta: Go for those wide ribbons so you get a good bite and plenty of sauce clinging on
- Tomato: Pick one that’s ripe but still firm so it stands up in the sauce and adds just a hint of tanginess
- Freshly grated parmesan cheese: Not a must but if you have it, grate some real Parmigiano Reggiano right on top for extra punch at the end
- Italian seasoning: Find one that smells super fresh—just a sprinkle adds lots of herby oomph
- Salt and black pepper: Start during cooking and adjust at the end to taste
- Olive oil and unsalted butter: These give you a rich foundation and help the ham go nice and crispy, especially with fresh butter
- Garlic: Use fresh plump cloves—mince them up and they’ll give the sauce loads of aroma and flavor
Easy-To-Follow Steps
- Serve and garnish:
- Spoon the pasta onto your plates and top with the prosciutto you saved earlier. Finish up with parmesan, another flurry of basil, and season with more salt and pepper if you feel it needs it.
- Toss with pasta:
- Throw the pasta right in the skillet. Turn everything over with tongs till every bit is coated. Too thick? Splash in some of that saved pasta water till it’s smooth again.
- Combine prosciutto and herbs:
- Rip or crumble the cooled prosciutto with your hands. Set a little aside for topping, drop the rest into the pan along with the chopped basil. Give it all a good stir—the heat brings out the salty and herby flavors.
- Make the cream sauce:
- Pour in the cream and then add tomato, peas, and Italian seasoning. Let it cook on a gentle simmer for four to five minutes. Stir now and then so it thickens and the tomatoes get soft but peas stay bright.
- Build the flavor base:
- Drop the garlic into the pan set to medium. Cook and stir for half a minute, just until it’s smelling great but not brown.
- Crisp the prosciutto:
- Heat your skillet with olive oil and butter over medium high. Lay out your ham in a single layer. Don’t crowd the pan. Fry for about four minutes, flipping at the halfway point. You want them browned on the edges but not totally stiff. Move to paper towels, and keep the tasty fat in the pan.
- Cook the pasta:
- Fill a big pot with salted water and get it boiling. Toss in the pappardelle and stir once. Boil it till just tender, keeping an eye on the box for timing. Before draining, save a mug of cooking water because it helps the sauce later. Drain the rest well.
Pin it
Storage Made Simple
Stash any extras in a sealed container. Pop them in the fridge and use within three days for best results. When you’re ready, warm the leftovers gently and splash in a little milk or more cream to loosen up the sauce. Skip the freezer though—creamy sauces break and get weird after thawing.
Ingredient Swaps
No pappardelle? Tagliatelle or fettuccine will do—they’ll soak up sauce just as well. Can’t find prosciutto? Grab some serrano ham or sliced smoked turkey for a fun twist. Want things a tad lighter? Switch the heavy cream for half and half, just don’t expect it to thicken quite as much.
Best Ways to Serve
Dish this up as the main event with warm bread so you can scoop up every last bit of sauce. A crisp green salad with a zippy lemon dressing makes it all feel lighter. Want an old-school Italian vibe? Bring some extra olive oil and cheese to the table for everyone to finish their own plate.
Pin it
Background & Vibe
Northern Italy loves their creamy sauces and cured meats—especially when it’s chilly. This pasta borrows those traditions from places like Lombardy and Emilia Romagna. You get local cured pork, just-picked veggies, and homemade noodles mingling together. It’s proof that Italian food can turn simple stuff into something unforgettable.
Frequently Asked Questions
- → What type of pasta is best for this dish?
Pappardelle's wide shape catches all that cream and extras. Or try fettuccine or tagliatelle—they work great too.
- → How can I make the sauce lighter?
Swap part of the cream for some whole milk. That way it’s creamy, but not super rich.
- → Can I use a different protein instead of prosciutto?
Yep—pancetta or some thin ham slices work. Sauté until they're a bit crispy before you add them in.
- → What can I serve alongside this pasta?
Some crunchy bread or a light green salad is awesome for balance. They'll help scoop up any leftover sauce, too.
- → How do I prevent the sauce from becoming too thick?
If the sauce tightens up, just splash in a little of the saved pasta water. That loosens it right up and keeps things creamy instead of clumpy.
- → Is it necessary to use fresh basil?
Fresh basil keeps it bright, but if you’re out, a sprinkle of dried basil works. Just add it at the very end for the most flavor.