A beloved springtime pasta from Emilia-Romagna, this dish pairs tube-shaped garganelli with salty prosciutto and sweet green peas in a light, silky butter-and-Parmesan sauce. Simple, elegant, and ready in under 30 minutes, it captures the essence of northern Italian home cooking.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 26 gFat
- 11 gSaturated Fat
- 58 gCarbs
- 5 gFiber
- 5 gSugar
- 28 gProtein
- 720 mgSodium
- 480 mgPotassium
- 220 mgCalcium
- 3 mgIron
- 18 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the pasta
- 400 g (14 oz) dry garganelli or penne rigate
- 1 tablespoon olive oil
- 1 tablespoon fine sea salt for the pasta water
For the sauce
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 small shallot, finely diced
- 2 cloves garlic, minced
- 200 g (7 oz) prosciutto cotto, diced into 1 cm cubes
- 300 g (10.5 oz) fresh or frozen peas
- 1/2 cup dry white wine
- 1/3 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons finely grated Pecorino Romano
- 2 tablespoons fresh mint leaves, torn
- Freshly cracked black pepper, to taste
Directions
- Bring a large pot of water to a rolling boil, add the salt, and stir in the olive oil for the garganelli.
- Meanwhile, melt the butter with the olive oil in a wide skillet over medium heat; add the shallot and garlic and cook until soft and fragrant, about 2 minutes.
- Add the diced prosciutto and sauté until lightly golden at the edges, about 3 minutes, stirring occasionally.
- Stir in the peas and pour in the white wine; simmer until the wine reduces by half, roughly 3 to 4 minutes, then add the cream and let it bubble gently for another 2 minutes. Season lightly with pepper (the prosciutto is salty).
- Drop the garganelli into the boiling water and cook until al dente according to package directions, about 8 to 10 minutes. Reserve 1 cup of starchy pasta water before draining.
- Transfer the drained pasta directly into the skillet with the sauce and toss vigorously over low heat, splashing in reserved pasta water a few tablespoons at a time until the sauce coats every tube.
- Off the heat, sprinkle in the Parmesan and Pecorino and toss again until the cheese melts into a glossy, creamy coating. Stir in most of the torn mint.
- Taste and adjust seasoning with salt and pepper if needed, then plate immediately and finish with the remaining mint and a light dusting of cheese.
Cook’s Notes
- If garganelli is unavailable, penne rigate or ziti are the best substitutes since the ridges catch the sauce beautifully.
- Always reserve more pasta water than you think you need; the starch is essential for emulsifying the butter and cheese into a silky coating.
- For an even richer sauce, finish each plate with an extra small pat of cold butter tossed vigorously off the heat (mantecatura technique).
- Use fresh peas in late spring when possible; if using frozen, add them directly to the pan without thawing to preserve their sweetness.
- Replace prosciutto cotto with pancetta or speck for a smokier, more robust variation.
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