CAMPANELLE ALFREDO WITH CRISPY PARMA PROSCIUTTO & PEAS
Pasta, Meat
Intermediate

CAMPANELLE ALFREDO WITH CRISPY PARMA PROSCIUTTO & PEAS

Silky cream-and-butter Alfredo with crispy Parma prosciutto and baby peas over campanelle.

"Waaaaaa Laaaaaaaa... Ohhhhh it's so good!!" - Alexia

30 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb. Campanelle Pasta
  • 10 thin slices Parma Prosciutto, torn into pieces
  • 1 stick Butter
  • 4 cups Heavy Cream
  • 1/2 cup Grated Pecorino Romano Cheese
  • 1/2 cup Shaved Parmigiano Reggiano Cheese
  • 1/4 cup Baby Peas
  • Water (for boiling pasta)
  • Salt (to taste)

Instructions

1

Boil the Pasta Water

Begin heating a large pot of salted water for the pasta. This sauce cooks quickly, so it will be ready as soon as the pasta is done.

2

Melt the Butter

In a large skillet, melt the butter over medium heat until fully liquefied.

3

Crisp the Prosciutto

Add the torn slices of Parma prosciutto into the melted butter and cook on low heat until crispy.

4

Add the Cream

Slowly pour in the heavy cream while keeping the heat low. Stir constantly to blend with the butter and prosciutto.

5

Add the Cheese

Fold in the grated Pecorino Romano cheese and continue stirring. Bring the sauce to a gentle boil so it thickens.

6

Add the Peas

Lower the heat and fold in the baby peas. Once combined, turn off the burner and set the sauce aside.

7

Cook the Pasta

Add the Campanelle pasta to the boiling salted water. Cook until al dente, then drain.

8

Combine Pasta and Sauce

Add the pasta directly into the Alfredo sauce. Bring to a brief boil while tossing to fully incorporate and coat the pasta.

9

Finish and Serve

Plate the pasta and top with shaved Parmigiano Reggiano cheese. Serve immediately — ohhhhh it’s so good!