Prosciutto Pasta Cream Sauce (Print Version)

# Ingredients:

→ Main

01 - 85 g prosciutto, sliced super thin
02 - 225 g dry pappardelle noodles

→ Sauce

03 - 1 tablespoon basil, chopped or sliced
04 - Salt and black pepper, as much as you like
05 - 1 dash Italian spice blend
06 - 45 g frozen green peas
07 - 1 tomato, medium, diced up small
08 - 180 ml heavy cream
09 - 2 cloves garlic, finely chopped
10 - 15 g unsalted butter
11 - 15 ml olive oil

→ To Serve

12 - Parmesan, grated fresh, to your liking (optional)

# Instructions:

01 - Dish out the pasta and sprinkle over the rest of the prosciutto, a bit more basil, and some parmesan if that's your thing. Taste and toss on extra salt or pepper if needed.
02 - Dump the drained pappardelle right into the pan with your sauce. Mix it up so every strand gets coated. Too thick? Just pour in a splash of that pasta water you saved.
03 - Break up the cooled prosciutto using your hands. Scoop some prosciutto and most of the basil into the skillet, hold back a bit of prosciutto for later. Stir everything together.
04 - Toss in the tomatoes, frozen peas, creamy stuff, and Italian seasoning. Let the whole mixture bubble softly for 4–5 minutes, give it a stir now and then. Wait until the sauce thickens up a bit.
05 - With the heat down to medium, throw in your chopped garlic. Stir it around for about half a minute till it smells amazing.
06 - As the pasta boils, heat up the olive oil and butter in a really big pan over medium-high. Lay out the prosciutto slices and fry for 3 or 4 minutes. Flip them once so both sides get brown on the edges but stay a little soft. Move onto a paper towel-lined plate and keep the leftover fat in the pan.
07 - Fill a big pot with salted water and set it to boil. Drop in the pappardelle and cook until it’s firm but cooked through (check the packet for timing). Scoop out a little pasta water to keep, then strain the rest.

# Notes:

01 - If you want less richness, swap in half whole milk for some of the cream. Goes great with crusty bread or a super fresh salad if you’re extra hungry.

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