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My review
Prosciutto Parmesan Pasta
megin480
"This dish is very flavorful and easy to make. It is surprising how well the ingredients work together."
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Ingredients
30 m servings 1029 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
- Lightly grease a skillet with cooking spray. Cook the prosciutto in the skillet over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on paper towels.
- Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 1 1/2 cup Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 1/2 cup Parmesan cheese.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 1029 calories; 74.9 g fat; 52.3 g carbohydrates; 38.6 g protein; 248 mg cholesterol; 1889 mg sodium. Full nutrition
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Reviews
Read all reviews 5775 Ratings
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Most helpful positive review
6/2/2009
Great recipe; can't help but wonder why people prepare meals such as this and consequently criticize the fat and sodium content. If it's your desire to cut down on your fat and sodium intake, fo...
Most helpful critical review
7/6/2007
to lower the fat and sodiunm I would start by using turkey bacon instead of prosciutto, fat free half and half instead of heavy cream, frozen peas instead of canned and half the parmesean. I alw...
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6/2/2009
Great recipe; can't help but wonder why people prepare meals such as this and consequently criticize the fat and sodium content. If it's your desire to cut down on your fat and sodium intake, fo...
7/5/2007
This is to die for. The only thing I did change was using roasted garlic and frozen peas instead of canned. I just placed the frozen peas in a little warm water until they thawed, then added the...
6/29/2007
I've tried this recipe with minor changes--I love roasted garlic, so I roasted a head (40 mins in an oven @ 425, covered in olive oil and in a foil pouch) and caramelized onion. It is to DIE for!
7/6/2007
to lower the fat and sodiunm I would start by using turkey bacon instead of prosciutto, fat free half and half instead of heavy cream, frozen peas instead of canned and half the parmesean. I alw...
6/19/2008
This is exactly like the carbonara recipe that I used to enjoy weekly at my first job at a local italian restaurant that sadly closed down a year or two ago. A quality bacon can also be subbed f...
7/5/2007
I made this tonight for my husband and I and it was very delicious. I used diced prosciutto and added a bit of chopped garlic in with it. I also didn't have bow tie pasta so I used seashell and ...
11/26/2007
I had to make use of leftover prosicutto, but no heavy cream or bow ties. I had a box of thin spaghetti and used a jar of store bought alfredo sauce with garlic and mozzarella inside that I had...
10/26/2007
Wonderful! When I moved from AZ I missed this favorite dish at a local restaurant. Now I can make it whenever I want. I agree about substituting frozen peas for canned. To duplicate the rest...