Pasta with Prosciutto and Peas


Total time: 20 Minutes

Yield: Serves 4

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  • Coarse salt and ground pepper
  • 12 ounces fettuccine
  • 1 tablespoon butter
  • 1 shallot finely chopped (1/4 cup)
  • 2/3 cup heavy cream
  • 1 package (10 ounces) frozen peas thawed
  • 8 slices prosciutto (about 4 ounces total) halved lengthwise and thinly sliced crosswise, about 1 cup
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 cup finely grated Parmesan cheese plus more for serving (optional)


  1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
  2. Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
  3. Stir in lemon zest and juice. Add enough reserved pasta water to thin sauce as desired.
  4. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Serve immediately; top with additional Parmesan, if desired.
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