This Creamy, Cheesy, Zesty Pappardelle Tastes Just Like Spring

Pappardelle, Peas, and Prosciutto

I grew up on a version of this dish. Mom’s recipe didn’t include meat, but the addition of the crispy prosciutto brings a wonderful intensity to the pasta, and gives it a surprising texture that I love. Not only is this quick and easy, but you also probably have most of the ingredients on hand. When I don’t have any prosciutto, I substitute bacon or salami (just brown them in a skillet). Pappardelle is usually sold in smaller packages than other pasta, and while this can be easily doubled for more servings, keep in mind that this wonderful recipe is on the rich side, and is usually enjoyed in smaller portions.

• 1 tablespoon plus 2 teaspoons olive oil

• 3 ounces thinly sliced prosciutto

• 1/2 yellow onion, chopped

• 1 garlic clove, finely chopped

• Kosher salt

• 1 8.8-ounce package pappardelle

• 11/2 cups frozen peas, thawed

• 3/4 cup heavy cream

• 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

• Finely grated zest of 1 lemon

• Freshly ground black pepper

• 2 tablespoons of finely chopped fresh parsley

1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. In batches, if necessary, add the prosciutto and cook, turning once, until curled and crispy, about 4 minutes. Transfer to paper towels to drain and cool. Crumble the prosciutto.

2. Return the skillet to medium heat. Add 1 tablespoon of the oil, the onion, and garlic and cook, stirring often, until tender, about 4 minutes. Remove from the heat.

3. Bring a large pot of salted water to a boil over high heat. Add the pappardelle and cook until al dente according to the package directions, stirring occasionally. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the pasta. Return to the pot. Drizzle and toss with the remaining teaspoon of oil and cover to keep warm.

4. Add the peas and 1/4 cup of the reserved pasta water to the onion mixture and bring to a boil over high heat. Reduce the heat to medium and cook until the peas are heated through, about 1 minute. Stir in the cream, Parmigiano, and lemon zest and bring to a boil over high heat. Boil until slightly reduced, about 2 minutes. Season with salt and pepper.

5. Reduce the heat to very low. Add the pappardelle and parsley and toss just to coat — do not overcook. If you like a thinner sauce, mix in as much of the remaining pasta water as you wish.

6. Serve the pasta in bowls, top with the crumbled prosciutto and the parsley. Pass more Parmigiano at the table.

You Got This! by Diane Morrisey

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Excerpted from YOU GOT THIS!: Recipes Anyone Can Make and Everyone Will Love. Copyright @ 2025 by Diane Morrisey. Photography Copyright © 2025 by Dane Tashima. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.