Pasta with Ham, Peas, and Cream (Penne con Prosciutto Cotto, Piselli e Panna)

This simple but tasty pasta dish is great for a weekday meal, especially since all the ingredients can be purchased quite a long time in advance. Thanks to CampariGirl to remind me to make this again.

The only important thing to remember here is to use good ham, preferably the kind that only has pork and salt as its ingredients. A good ham really makes this shine.


For 2 servings

150-200 grams (.33 – .44 lb) penne pasta

100-150 grams (5 oz) ham, in cubes

150 grams (1 cup) frozen peas

1 onion, thinly sliced

1 Tbsp butter

1 Tbsp olive oil

salt and freshly ground white pepper

60 ml (1/4 cup) fresh cream

freshly grated parmigiano reggiano


Heat the butter and oil in a frying pan and add the onion.

Sauté over medium-low heat until the onion is soft and golden.

Meanwhile, bring a pot of water to a boil. Add pasta and salt and cook al dente according in the time indicated on the package.

Add the peas to the onions; it is okay if they are still frozen. Sauté for a few minutes.

Add the ham and sauté for another minute.

Add the cream. You only need enough cream to just lightly coat everything.

Stir to mix.

Drain the pasta and add it together with freshly grated parmigiano.

Toss to mix. Taste and adjust the seasoning with salt and freshly ground white pepper.

Serve immediately on warm plates.


12 thoughts on “Pasta with Ham, Peas, and Cream (Penne con Prosciutto Cotto, Piselli e Panna)

    1. I have a reputation for cooking complicated recipes. Sometimes I’m asked “wow, this is good, how did you do this?” and I just say “I got good ingredients and did almost nothing with them”.


      1. In a tart review of a new restaurant, San Francisco’s Patricia Unterman observed that since they used the finest ingredients, their best dishes were the ones they’d done the least to.


    1. Exactly. I have to remind myself sometimes, from all this blogging I sometimes come home from work to find myself cooking for an hour because I thought that would be a good idea when I planned out the week on Friday…


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