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Creamy Brown Butter Pea Pasta Recipe with Crispy Prosciutto

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A quick and easy pasta dish featuring nutty brown butter, sweet peas, and crispy prosciutto, finished with Parmesan and lemon juice for a comforting and sophisticated dinner.

Ingredients

Scale
  • 12 ounces (340 grams) pasta (penne, fusilli, or spaghetti)
  • 1 cup (150 grams) frozen peas, thawed
  • 4 to 6 slices prosciutto, thinly sliced
  • 6 tablespoons (85 grams) unsalted butter
  • 2 cloves garlic, minced
  • ¾ cup (75 grams) Parmesan cheese, finely grated
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of pasta and cook according to package instructions until al dente (usually 9-11 minutes). Reserve 1 cup (240 ml) of pasta cooking water before draining.
  2. While pasta cooks, lay 4-6 slices of prosciutto flat in a cold skillet. Turn heat to medium and cook for about 3-5 minutes, flipping once, until prosciutto is crisp and slightly browned. Remove with a slotted spoon and drain on paper towels. Break into bite-sized pieces once cooled.
  3. In the same skillet, add 6 tablespoons (85 g) unsalted butter. Melt over medium heat, swirling the pan until the butter foams and then turns a warm, golden brown with a nutty aroma (about 3-4 minutes). Watch carefully to avoid burning.
  4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 cup (150 g) thawed peas, stirring gently to warm through (about 1 minute).
  5. Add about ½ cup (120 ml) reserved pasta water to the skillet, then add the cooked pasta. Toss well to coat, adding more pasta water as needed to reach a silky consistency.
  6. Remove skillet from heat. Stir in ¾ cup (75 g) grated Parmesan and 1 tablespoon fresh lemon juice. Season with salt, black pepper, and a pinch of red pepper flakes if desired.
  7. Plate the pasta, topping each serving with crispy prosciutto pieces and extra Parmesan if desired. Serve immediately.

Notes

Watch the butter closely when browning to avoid burning. Use reserved pasta water to create a silky sauce. Crisp prosciutto in a cold pan slowly for best texture. Adjust seasoning at the end due to prosciutto’s saltiness. Leftovers keep well for up to 2 days and reheat gently with added water or broth.

Nutrition

Keywords: brown butter pasta, pea pasta, crispy prosciutto, easy pasta recipe, quick dinner, creamy pasta, weeknight meal

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