Garganelli al Prosciutto e Piselli · Garganelli con Prosciutto e Piselli

Name: Garganelli al Prosciutto e Piselli
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g garganelli (or penne); 150 g prosciutto di Parma, in ribbons; 250 g fresh peas; 200 ml single cream; 40 g butter; 1 small shallot; 60 g Parmigiano Reggiano

Emilia-Romagna · pasta · serves 4 · 35 min total · easy

Garganelli are hand-rolled quill-shaped pasta from Romagna, ridged on a tool called a pettine. The Parma ham and pea sauce is their classic dressing.

Ingredients

400 g garganelli (or penne)
150 g prosciutto di Parma, in ribbons
250 g fresh peas
200 ml single cream
40 g butter
1 small shallot
60 g Parmigiano Reggiano

Method

Sweat finely chopped shallot in butter. Add peas, cook 5 minutes with a splash of water.
Add prosciutto ribbons. Toss 30 seconds — do not crisp them.
Pour in cream. Reduce 3 minutes.
Cook garganelli to al dente. Toss in the sauce with a splash of pasta water.
Off heat, shower with Parmigiano. Serve at once.

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