Garganelli al Prosciutto e Piselli
Hand-rolled ridged egg pasta quills tossed with sweet tender peas, savoury cured prosciutto, cream, and Parmigiano Reggiano cheese.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Large pasta pot
- •Wide sauté pan
- •Colander
- •Wooden spoon
- •Fine cheese grater
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 22 g
- carbs
- 68 g
- fibre
- 5 g
- protein
- 26 g
- calories
- 580 kcal
Instructions
- 1
Bring a large pot of water to a rolling boil and season generously with coarse salt.
- 2
Heat the olive oil and butter together in a wide sauté pan over medium-low heat until bubbling gently.
- 3
Add the minced shallot and cook for three minutes until soft, glossy, and translucent.
- 4
Add the prosciutto strips and fry for two minutes until fragrant and lightly coloured.
- 5
Pour in the white wine and simmer for one minute until the liquid reduces by half.
- 6
Stir in the green peas and cook for four minutes until tender and vibrant.
- 7
Pour in the double cream, lower the heat, and simmer gently for two minutes until the sauce thickens slightly.
- 8
Drop the garganelli into the boiling water and cook until al dente, reserving a small cup of pasta water.
- 9
Transfer the drained pasta directly into the pan with the warm prosciutto and pea sauce.
- 10
Remove from the heat, sprinkle with grated Parmigiano Reggiano, and toss vigorously to coat every quill.
- 11
Add a splash of pasta cooking water if needed to loosen, then season with freshly ground black pepper.
- 12
Divide immediately between warm shallow bowls and serve.
Chef's tips
Do not fry the prosciutto too hard or it will become tough and excessively salty. If using fresh spring peas, blanch them for one minute in boiling water before adding to the pan to ensure they cook evenly.
Ingredient substitutions
- prosciutto crudo → prosciutto cotto (cooked ham) for a milder, sweeter flavour profile
- fresh garganelli → dried penne rigate or garganelli secche
- shallot → half a small sweet yellow onion, finely minced
Storage
Store leftover pasta in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a non-stick pan over low heat with a splash of water or milk to loosen the sauce.
Common mistakes to avoid
- •Adding too much table salt to the sauce before tasting, as the cured prosciutto and cheese provide natural seasoning.
- •Boiling the cream over fierce heat, which risks separating the fats and making the sauce greasy.
Serving suggestions
Cooked Garganelli al Prosciutto e Piselli?
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