Garganelli with Prosciutto and Peas

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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.

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

1. Bring a large pot of water to a rolling boil, add the salt, and stir in the olive oil for the garganelli.
2. 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.
3. Add the diced prosciutto and sauté until lightly golden at the edges, about 3 minutes, stirring occasionally.
4. 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).
5. 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.
6. 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.
7. 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.
8. 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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