Craving comfort food? This Pasta Piselli Prosciutto recipe is creamy, cozy, and packed with flavour—plus it’s way easier to make than you’d think. It’s a must-try Italian classic with a salty, crispy twist that takes it over the top.
Alright, folks. Today’s recipe—aka the easiest, coziest bowl of comfort—is another one that pulls me straight back to my childhood and my grandparents’ kitchen. Like this tomato pastina or these stuffed Italian artichokes, my brain immediately drifts to those magical days when all it took to feel warm and fuzzy inside was a heaping bowl of good old Italian comfort food.
Pasta piselli (that’s pasta with peas, for the non-Italians in the room) was a weeknight staple in our house—simple, satisfying, and always made with love. But today, we’re leveling it up with something a little unexpected and extra special: crispy prosciutto. Something my dearly beloved grandparents never would’ve dared… but don’t worry, I’m pretty sure they’d forgive me after just one bite. 😉
I like to think of this as the glow-up version of the pasta with peas I grew up with—same soul, just with a little more crunch and flair. The peas bring a little sweetness, the pasta does its comforting carb-y thing, and the crispy prosciutto? Well, that’s the twist that takes it from childhood favourite to adult obsession. And with a name like pasta piselli prosciutto, it even sounds fancy.
So whether you grew up eating pasta piselli or you’ve never heard of it until now, trust me—this version deserves a spot in your regular dinner rotation. It’s cozy, a little bougie, and wildly easy to throw together. Basically, it’s everything you didn’t know you needed on a random Tuesday night.
And YES, it’s still a one-pan wonder, still perfect for busy weeknights, and still guaranteed to make you feel like you’ve been hugged by an Italian nonna. Even if the nonna is actually just you in pajamas with a glass of wine.
INGREDIENTS FOR PASTA PISELLI PROSCIUTTO
This pasta piselli prosciutto recipe keeps things simple, but every ingredient pulls its weight. We’re talking pantry staples meets Italian comfort—with a little crispy magic thrown into the mix. Here’s everything you’ll need to bring this cozy classic to life in a little bit more detail:
- Pasta: I used elbow macaroni for this pasta piselli prosciutto recipe. This tiny pasta shape is perfect for scooping up peas and soaking in all the flavour from the broth and cheese. Plus, it cooks quickly and evenly, making it a weeknight hero. Feel free to sub in ditalini, small shells, or another short-cut pasta if that’s what you’ve got.
- Crispy Prosciutto: The salty, crunchy topping that brings the wow factor. We crisp up thin slices of prosciutto until they’re golden and shatter-y—basically prosciutto chips. If you’ve never made crispy prosciutto before, don’t worry—I’ve got a super simple method that takes just minutes and guarantees perfect results every time. It adds a little smokiness, a lot of texture, and a serious grown-up twist to this humble dish.
- Peas: Sweet, tender, and classic. Peas are the heart of pasta piselli—just toss them in during the last few minutes of cooking so they stay bright and flavourful. You can use canned in a pinch, but fresh or frozen gives the best pop and colour.
- Shallot: Mild, slightly sweet, and perfect for creating a gentle, aromatic base without overpowering the other flavours. You can also use a bit of finely chopped onion if that’s what you have.
- Garlic: Because what’s an Italian recipe without garlic? It adds depth and warmth to the base of the dish. Sauté it just until fragrant—you don’t want it to brown or burn.
- Olive Oil: Used to sauté the shallot and garlic, and bring everything together with a bit of that signature Mediterranean richness. Go for a good quality extra virgin one if you can—it makes a difference!
- Butter: For that rich, silky base. It coats the pasta and peas in a luscious layer of flavour and gives everything that comforting, homemade feel. You can stick to just olive oil if you prefer, but butter really brings the cozy.
- Broth: Instead of plain water, we cook the pasta in broth for max flavour. It creates a kind of light, savory sauce that clings to the pasta and peas. I used chicken broth for this pasta and peas. However, you can use veggie broth to keep it vegetarian (minus the prosciutto, of course).
- Parmesan Cheese: Salty, sharp, and totally addictive. Brings that classic Italian tang and helps thicken the sauce slightly as it melts into the pasta. However, pecorino romano is more traditional and also works great.
- Salt and Pepper: You likely won’t need much salt thanks to the prosciutto and cheese, but a pinch or two helps balance everything out. Don’t skip the pepper—it adds just enough warmth and bite.
- Chili Flakes (optional): Totally optional, but a little heat never hurt anyone. The chili flakes add a gentle kick and keep the buttery prosciutto goodness from feeling too rich. Add more or less depending on your vibe.
- Lemon Zest (optional): Optional but adds a little zing to cut through the richness of the final dish.
- Parsley: We’re all about the fresh herbs here! Parsley gives a pop of colour and a light, herby finish that keeps things feeling balanced and not too heavy.
HOW TO MAKE PASTA PISELLI PROSCIUTTO (KEY TIPS)
You can find full instructions for how to make pasta with peas and prosciutto in the recipe card down below, but here are a few quick tips to keep in mind:
- Perfectly crisp the prosciutto. Make sure to crisp the prosciutto until it’s golden and shatter-y. If you’re using my crispy prosciutto recipe, you’ll know it’s done when it crumbles easily and adds that delicious crunchy texture. Don’t rush this part—it’s the key to elevating the dish.
- Don’t overcook the pasta. Al dente is the goal! The pasta should still have a little bite to it so that it absorbs the creamy sauce and holds up to the crispy prosciutto. Keep an eye on the clock, and taste test your pasta before draining it.
- Add pasta cooking water. Save a bit of the pasta cooking water before draining. This starchy water is liquid gold! You can use it to help loosen up the sauce and create a silky finish that coats the pasta perfectly.
- Balance the flavours. Taste and adjust the seasoning. If you want a little more brightness, squeeze a bit of fresh lemon juice on top before serving. The chili flakes should add a subtle heat—so keep that in mind if you’re adjusting the spice level.
- Finish with fresh herbs. Don’t skip the fresh parsley—it adds colour, freshness, and a light herby note that cuts through the richness of the butter and prosciutto. It’s the finishing touch that makes the dish feel fresh and vibrant.
FREQUENTLY ASKED QUESTIONS
In Italian, pasta piselli (pronounced “pah-sta pee-zell-ee”) is the classic dish for pasta with peas. It’s a simple yet comforting meal that’s been enjoyed for generations. The beauty of pasta piselli lies in its simplicity—the pasta is typically paired with fresh or frozen peas, creating a dish that’s quick, satisfying, and perfect for any weeknight.
Yes, you can absolutely cook peas and pasta together! In fact, it’s a great shortcut that saves you time. For this recipe, you can add the peas to the pot during the last 2-3 minutes of cooking the pasta. This way, they cook through without getting mushy, and the peas absorb some of the pasta water, making them extra flavourful. Plus, it’s one less pot to clean. Win-win!
Adding prosciutto to pasta is one of the easiest ways to bring a burst of flavour and texture to your dish. For pasta piselli prosciutto, the key is to crisp up your prosciutto first—this brings out its smoky, salty goodness and gives it that irresistible crunch. Once the prosciutto is crispy and crumbled, toss it over the pasta right before serving. The heat from the pasta will melt the salty goodness just enough to infuse the dish with flavour. You can also stir in the crispy prosciutto at the end to ensure it stays crunchy and doesn’t lose its texture in the sauce. Trust me, the crispy prosciutto is the game-changer here!
If you happen to have any leftover pasta piselli e prosciutto, lucky you! To store it, let the pasta cool down to room temperature before transferring it to an airtight container. You can keep it in the fridge for up to 2–3 days. Just a heads-up, the crispy prosciutto might lose some of its crunch after a while, but don’t worry, the flavour will still be amazing! Also, the pasta might soak up a bit more of the broth as it sits, so you may want to add a splash of water or broth when reheating to bring it back to the perfect creamy texture. When you’re ready to eat, simply reheat it in a skillet or microwave, and if you want to bring the crunch back to the prosciutto, toss it in the oven for a minute or two to crisp it up again.
MORE GREAT PASTA RECIPES
ROSETTE AL FORNO (BAKED PASTA ROSES)
ITALIAN SAUSAGE & RICOTTA STUFFED PASTA SHELLS
LOVE THIS RECIPE? PIN IT FOR LATER!
PASTA PISELLI PROSCIUTTO
Ingredients
FOR THE CRISPY PROSCIUTTO
- 4 slices Prosciutto crisped using the oven, stovetop, or air fryer (instructions linked below)
FOR THE PASTA PISELLI
- 12 oz. Pasta (such as elbow macaroni, ditalini, orecchiette, or tubetti)
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Unsalted Butter
- 1 small Shallot finely minced
- 2 Cloves Garlic minced
- 1 cup Fresh, Frozen, or Canned Peas
- 4 cups Low-Sodium Chicken or Vegetable broth
- ½ cup Parmigiano-Reggiano or Pecorino-Romano plus extra for serving
- ½ tsp Red Pepper Flakes optional
- Salt and Black Pepper to taste
- 2 tbsp Fresh Parsley chopped
- Zest of 1/2 a Lemon
Instructions
- Make your crispy prosciutto using the oven, stovetop, or air fryer (instructions here). Once crisp, break it into pieces and set aside.
- Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente (it will finish cooking in the broth). Reserve ½ cup of pasta water, then drain the pasta and set aside.
- In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Add shallots and sauté for 2 minutes until softened.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add the peas and cook for 2 minutes.
- Add the broth and bring to a gentle simmer.
- Stir in the drained pasta and let it absorb the flavours for 2 minutes.
- Add Parmesan or Pecorino cheese, stirring until creamy. If the sauce is too thick, add a splash of reserved pasta water.
- Season with red pepper flakes, salt, and black pepper to taste. Stir in the lemon zest and fresh parsley for brightness.
- Plate the pasta in shallow bowls. Top with crispy prosciutto pieces. Sprinkle extra cheese, chili flakes, lemon zest, and parsley, if desired.
Video
Nutrition
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