Prosciutto with a side of pasta

Three of my favorite things – prosciutto, peas, and parm. You can’t beat this ultimate comfort food. The saltiness of the prosciutto and sweet spring peas are the perfect combination. I used enoki mushrooms here but any mushroom would compliment the dish.

Prosciutto with a side of pasta

Course Main Course
Servings 4


  • 1 pound prosciutto
  • 1 pound spaghetti
  • 1 cup mushrooms I used enoki
  • 1 cup peas
  • 3 tbsp finishing white truffle butter I prefer Epicurean
  • 1/2 cup + extra for garnish parmigiano reggiano grated
  • 2 tbsp olive oil
  • 1/2 cup reserved pasta water
  • Salt & Pepper


  • Boil salted water for the spaghetti. Cook pasta according to instructions.
  • While the pasta is cooking, add 1 tbsp of the olive oil to a skillet on medium heat. Add the prosciutto in an even layer, making sure it is not overlapping. Cook until crisp and brown (about 2-3 minutes a side) and remove to a paper towel.
  • In the same skillet, add the remaining 1 tbsp olive oil and sauté the mushrooms for 2-3 minutes and remove from pan.
  • Blanch the peas in salted water just until they turn bright green and drain.
  • Drain pasta, making sure to reserve 1/2 cup of the pasta water. In the skillet with the heat off, mix together 1/4 cup of the reserved pasta water, finishing truffle butter, and parmigiano until creamy. (Adding more reserved pasta water or parmigiano until it is the right consistency) Pour over pasta and mix in the prosciutto, mushrooms, and peas. (often it is easier to return all contents to the pasta pot to mix)
  • Serve with freshly ground pepper and parmigiano. Bon Appétit!


You can buy Epicurean white truffle butter at Whole Foods. 


The Parmigiano Reggiano rind is packed with flavor! Do not throw it away, it can add flavor to sauces and soups.

Bon Appétit!