| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 3 to 4 servings |
Ingredients
- Kosher salt
- 3 tablespoons unsalted butter, divided
- 4 ounces prosciutto, cut crosswise in 1/2-inch-thick matchsticks
- 1 cup chopped yellow onion (1 large)
- 1 tablespoon minced garlic (3 cloves)
- 1 1/2 cups heavy cream
- 4 ounces Italian Gorgonzola dolce, crumbled
- 1 1/2 teaspoons freshly ground black pepper
- 8 to 10 ounces tagliatelle or fettucine, such as Cipriani
- 2 cups frozen peas, defrosted (8 ounces)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup julienned fresh basil leaves
Instructions
- Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil.
- Meanwhile, melt 2 tablespoons of the butter in a large (12-inch) saute pan over medium heat. Add the prosciutto and cook for 5 minutes, separating the slices with tongs, until crisp. Remove to a plate and set aside. Add the remaining tablespoon of butter and the onion to the saute pan and cook for 5 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 more minute. Add the cream, Gorgonzola, 1 1/2 teaspoons salt, and the pepper and bring the sauce to a boil. Lower the heat and simmer for 5 minutes, until thickened. Turn off the heat.
- When the sauce is almost done, add the pasta to the pot of boiling water and cook according to the package directions. Reserve 1 cup of the pasta water and drain the pasta, allowing some of the water to remain. Pour the pasta into the pan with the sauce. Add the peas, Parmesan, basil, and prosciutto and toss well. If the pasta seems dry, add some of the reserved pasta water. Taste for seasonings and serve hot with extra Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 910 |
| Total Fat | 57 g |
| Saturated Fat | 35 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 35 g |
| Cholesterol | 177 mg |
| Sodium | 1403 mg |
Reviews
Another Ina Hit! This is a wonderfully easy and rich pasta dish we had along with grilled chicken. I must say even more than the sauce, it was the pasta brand (Cipriani) that made it! Incredible silky texture and just amazing. If you haven’t tried the brand please do… it does not disappoint.
My husband absolutely loved this. He is a blue cheese hound and this hit the mark with him. He said to definitely make again.
Sub peas with sundried tomatoes 😉
This recipe is the bomb! It’s a perfect combination of flavors. I didn’t have prosciutto, so I substituted smoked bacon, and it was fabulous!
This was absolutely decadent and so delicious! I did not add the salt and it was not missed.
Absolutely delicious! Another perfect recipe from Ina.
Delish!!!!!
This recipe was amassing. I didn’t put the panchetta in. I opted to pan fry boneless pork chops on the side!!! I also still omitted all the salt. It was so flavorful and plated beautifully!
Fabulous! I didn’t have any prosciutto or fettuccine but I had Pancetta and Pappardelle and it was fantastic! You can put any kind of veggie in this – asparagus, peas, etc. – it will work! One of my new favorites. Highly recommend.
This was delicious! One of my favorite Ina recipes to date. Did do 1 tsp salt instead of 1 1/2 tsp, and it was plenty salty for us. Delicious! Served it with Ina’s parmesan chicken, but it was this pasta that stole the show.