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Overhead plate of garganelli al prosciutto with peas in a glossy cream sauce, topped with grated Parmigiano on a linen-topped table.

Fresh Garganelli al Prosciutto with Peas and Cream

Ridged garganelli pasta tossed with prosciutto cotto, peas, cream, and Parmigiano in a quick Emilia-Romagna style sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course (Pasta)
Cuisine: Italian (Emilia-Romagna)
Calories: 690
Ingredients Method Notes

Ingredients
  

  • 350 g garganelli (fresh or dried) fresh cooks in 2-3 min, dried in 8-10 min
  • 40 g unsalted butter
  • 1 shallot small; finely chopped
  • 150 g prosciutto cotto diced, from a thick slice
  • 150 g frozen peas no need to thaw
  • 180 ml heavy cream
  • 60 g Parmigiano Reggiano grated, plus more for serving
  • 1 pinch whole nutmeg freshly grated
  • black pepper to taste; freshly cracked
  • fine salt to taste; for pasta water

Method
 

  1. Bring a 6-quart / 5.7L pot of water to a rolling boil and salt it generously, until it tastes like seawater.
  2. Melt the butter in a 12-inch / 30cm skillet over medium heat. Add the shallot and cook for 3 minutes, until soft and translucent but not browned.
  3. Add the diced prosciutto cotto and cook for 2 minutes, until the edges just start to color.
  4. Stir in the peas and cook for 2 minutes, until they're bright green and heated through.
  5. Pour in the cream and lower the heat. Simmer gently for 3 to 4 minutes, until the sauce coats the back of a spoon. Pull the skillet off the heat.
  6. Meanwhile, cook the garganelli in the boiling water 1 minute short of the package time. Reserve 1 cup / 240 ml of pasta water, then drain the pasta.
  7. Add the drained garganelli to the skillet with a splash of the reserved pasta water. Toss over low heat for 1 minute to finish cooking the pasta in the sauce.
  8. Off the heat, stir in the grated Parmigiano a little at a time, adding more pasta water as needed until the sauce turns glossy and clings to the pasta.
  9. Grate in the nutmeg and add black pepper. Toss once more and taste for salt.
  10. Plate immediately and top with extra Parmigiano and a final crack of pepper.

Notes

  • Dice prosciutto cotto by hand from a thick slice for the best texture.
  • Keep the cream at a bare simmer once it hits the skillet.
  • Stir in Parmigiano off heat to avoid clumping or graininess.
  • Use fresh garganelli if you can find it, it cooks in 2-3 minutes.
  • Save pasta water before draining, the sauce needs it to loosen.