Spaghetti with Crispy Prosciutto and Peas

Ahhhh, pasta.  The most delicious substance on the planet, perfected by Italians.  Sunday gravy over rigatoni is my weak spot, but honestly, I just love a simply dressed pasta with big flavor.

I use things like asparagus, broccoli rabe, zucchini and even Brussels sprouts to give unique flavors to my pasta dishes.  Just a few simple ingredients can actually make the most delicious pasta dishes.  You don't have to drown your pasta in liquid for it to taste good.  Especially if you are using fresh pasta, since you can really increase the richness of it, because you are in the control seat.

This pasta dish has everything; the saltiness from the crispy prosciutto, sweetness from the's a real winner.  It's quick, cheap to make and will please the whole family.

Spaghetti with Crispy Prosciutto and Peas

Prep Time: 10 Minutes
Total Time:  35 minutes
Serves: 5-6

4 TBSP extra virgin olive oil
3 cloves garlic, smashed
1/2 tsp dried red pepper flakes (optional)
9 oz prosciutto, sliced into thin long strips
1-2 cups starchy pasta water
3/4 cup frozen peas
1/4 cup parmigiano reggiano
1 lb of spaghetti
2 TBSP salt (for pasta water)
thinly sliced scallions to garnish
salt and pepper, q.b.


Fill a large pot with water and put over high heat with a lid on for pasta.

In a deep 12 inch skillet, heat 4TBSP olive oil and add 3 cloves of smashed garlic over medium high heat.  Do not allow garlic to burn.  You want to toast it up until light golden brown and discard.

Add thinly sliced prosciutto and cook until very crispy.  Remove prosciutto to a plate and set aside.

Add 2 TBSP salt to boiling water and drop the spaghetti in and cook until a minute or two before al dente.

 Add frozen peas and red pepper flakes to skillet and sautee for 1-2 minutes.  Add starchy pasta water 1/4 cup at a time until you have a good amount to toss your spaghetti with.

When pasta is ready, drain and add directly to the pea mixture.  Turn heat on high and toss pasta with pea mixture until fully combined.  Add prosciutto.  Turn heat off and add 1/4 cup of parmigiano reggiano.  Toss gently to combine.  Taste for salt and pepper.

To serve, top with some freshly grated parmigiano reggiano and thinly sliced scallions.  Enjoy!!

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

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