| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 1/2 cup olive oil, plus more for serving, optional
- 4 ounces thinly sliced prosciutto, cut across into 1/4-inch slices
- 6 cloves garlic, smashed and peeled
- 1 1/2 cups frozen peas, thawed
- 3/4 teaspoon crushed red pepper flakes
- 1 pound fusilli lunghi or cavatappi pasta
- 2 cups freshly grated Parmigiano-Reggiano, plus more for serving
Instructions
- Bring a large pot of salted water to a boil.
- Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
- Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
- Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 701 |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 47 mg |
| Sodium | 1233 mg |
| Serving Size | 1 of 6 servings |
| Calories | 701 |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 35 g |
| Cholesterol | 47 mg |
| Sodium | 1233 mg |
Reviews
I’ll make this as a side dish to the chicken cacciatore.
My husband and I loved this. I used orecchiette pasta which worked well with the peas. I also added some scallions. For the leftovers, I added more peas and crispy prosciutto. YUM!
This is one of my favorite go to pasta dishes. It’s so delicious and easy to make. Fantastic
!
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Another home run from Giada, I rarely find a recipe that I don’t like from her. I don’t salt anything, but I felt if the pasta water had salt in it, it would be better than it was. Really, really delicious, I will definitely make this again!!!
So flavorful! Easy to prepare. I had to say we were eating as if we were in Italy: we were so full, so we waited an hour for the fish. I forgot to save the pasta water, so replaced it with white wine and it was still delicious. Thank you, Giada!
Excellent & easy
Really good and easy to make!
Delish! I used cavatappi pasta & added 1 tsp butter to the sauce along with a Parmesan rind. We all loved it!!!
Delicious but my cheese clumped with the peas. Will one of you explain how to avoid that next time?
I thought the flavours did not blend well together but the concept was good