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pasta with peas, crispy prosciutto in a bowl, parmesan, lemon zest, parsley, in the background

PASTA PISELLI PROSCIUTTO

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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings

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.
    chopped crispy prosciutto on a parchment lined baking sheet
  • 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.
    diced shallots cooking in a skillet
  • Stir in garlic and cook for another 30 seconds until fragrant.
    skillet with diced shallots and minced garlic
  • Add the peas and cook for 2 minutes.
    skillet with peas and shallots
  • Add the broth and bring to a gentle simmer.
    broth with other ingredients simmering in a skillet
  • Stir in the drained pasta and let it absorb the flavours for 2 minutes.
    elbow macaroni pasta in a skillet on top of a creamy pea sauce
  • Add Parmesan or Pecorino cheese, stirring until creamy. If the sauce is too thick, add a splash of reserved pasta water.
    pile of freshly grated parmesan cheese on top of a pea pasta in a skillet
  • Season with red pepper flakes, salt, and black pepper to taste. Stir in the lemon zest and fresh parsley for brightness.
    macaroni pasta and peas in a skillet topped with fresh chopped parsley
  • Plate the pasta in shallow bowls. Top with crispy prosciutto pieces. Sprinkle extra cheese, chili flakes, lemon zest, and parsley, if desired.
    bowl of elbow macaroni with peas, parmesan, lemon zest, parsley, and crispy prosciutto

Nutrition

Serving: 1Serving | Calories: 529kcal | Carbohydrates: 74g | Protein: 24g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 338mg | Potassium: 552mg | Fiber: 5g | Sugar: 5g | Vitamin A: 708IU | Vitamin C: 18mg | Calcium: 194mg | Iron: 3mg
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