Creamy Prosciutto and Pea Pasta with Mushrooms

Name: Creamy Prosciutto and Pea Pasta with Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb rigatoni pasta; 4 tbsp butter; 2 cloves garlic, minced; 8 oz cremini mushrooms, sliced; 2 tbsp fresh parsley, chopped, plus more for garnish; 1 cup frozen peas; 1 cup dry white wine; 1 cup heavy cream; 4 oz prosciutto, torn; 1/2 cup reserved pasta water; 1/4 cup grated Parmigiano-Reggiano cheese, for serving; Salt, to taste; Black pepper, to taste

This creamy prosciutto and pea pasta combines tender rigatoni with savory prosciutto, earthy cremini mushrooms, and sweet peas in a silky white wine and cream sauce. The dish balances richness with bright acidity for an elegant weeknight meal.

🌍Italian 🏷️Pasta 🏷️Rigatoni 🏷️Prosciutto 🏷️Peas Mushrooms

🏷️

🏷️Creamy pasta

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb rigatoni pasta
4 tbsp butter
2 cloves garlic, minced
8 oz cremini mushrooms, sliced
2 tbsp fresh parsley, chopped, plus more for garnish
1 cup frozen peas
1 cup dry white wine
1 cup heavy cream
4 oz prosciutto, torn
1/2 cup reserved pasta water
1/4 cup grated Parmigiano-Reggiano cheese, for serving
Salt, to taste
Black pepper, to taste

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Instructions

1
Cook rigatoni according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
2
While the pasta cooks, melt butter in a large pan or pot over medium heat. Add the minced garlic and sizzle until fragrant, about 30 seconds.
3
Add the sliced mushrooms and cook until they have released their moisture and started to brown.
4
Stir in the chopped parsley, followed by the frozen peas.
5
Pour in the dry white wine, bring to a simmer, and let it cook for about a minute to reduce slightly.
6
Reduce the heat and pour in the heavy cream, stirring to combine.
7
Add the torn prosciutto to the sauce and stir.
8
Add the drained, cooked pasta to the pan with the sauce. Add about 1/2 cup of the reserved pasta water.
9
Toss everything together until the pasta is well-coated in the creamy sauce. Season with salt and pepper to taste.
10
Serve immediately, garnished with freshly grated Parmigiano-Reggiano cheese and more fresh parsley.

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Tips & Notes

Pro tips

Reserve 1/2 cup pasta water before draining; use it to loosen the sauce if it thickens too much during tossing.
Cook mushrooms in butter until golden and their liquid has evaporated — about 6-8 minutes — to concentrate earthy flavor and prevent a watery sauce.
Add peas in the last 2 minutes of sauce simmering so they stay tender and bright green; overcooking dulls both texture and color.
Tear prosciutto by hand into irregular pieces for better distribution and texture; avoid chopping, which makes it gummy when reheated.

Substitutions

Rigatoni → pappardelle or fettuccine (lighter sauce cling; reduce cream by 2 tbsp)
Heavy cream → crème fraîche or Greek yogurt (add off-heat to prevent curdling)
Prosciutto → pancetta or guanciale (cook until crispy, then crumble)
Frozen peas → fresh peas or asparagus pieces (fresh peas need only 1 minute heat)

Storage & make-ahead

Store in an airtight container for up to 3 days; reheat gently on stovetop over medium-low heat with 2-3 tbsp pasta water or broth to restore sauce consistency.

Common Questions

Can I make this pasta ahead of time?

Cook the pasta and sauce separately; store both in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of pasta water to restore the sauce's consistency.