This easy dinner idea is sure to become a family favorite! Crispy pan-fried prosciutto and sweet tender peas are mixed into a creamy Alfredo sauce and then tossed with perfectly al dente spaghetti noodles. This is a recipe you’ll want to make again and again!
Most people are used to the classic fettuccine Alfredo, and I can’t argue with the classic recipe. But, I also love spaghetti noodles in Alfredo sauce.
And, when you add the crispy prosciutto and sweet peas, the combination just works!
What You’ll Love!
- The creamy sauce is studded with crispy prosciutto and tender sweet peas for the perfect balance.
- This dish is surprisingly easy and fast! The prosciutto, peas, and Alfredo sauce can all be made while the pasta boils. Then, you just toss it all together and serve!
- You only need a few simple ingredients to create an impressively flavor-packed dish everyone will love!
Spaghetti Noodles – Makes a great base for Alfredo sauce. Of course, you could use fettuccine, linguine, or any other pasta that you like.
Proscuitto – Adds a nice salty crunch to the pasta. You could also use bacon or pancetta.
Frozen Peas – Frozen peas keep their texture and flavor better than canned. They also have a bit more sweetness to balance out the creaminess of the sauce and the saltiness of the prosciutto.
Heavy Cream – This is what makes Alfredo sauce so creamy! It will typically be labeled as heavy cream or heavy whipping cream.
Whole Milk – Whole milk has a higher fat content than other milk and will result in a richer sauce. You can swap it for lower-fat milk but the sauce will be thinner.
Parmesan Cheese – Provides most of the flavor in Alfredo sauce. I prefer to use an Italian Parmigiano-Reggiano but American Parmesan works great too.
- Note: Avoid the pre-grated or pre-shredded parmesans. They won’t taste nearly as good and likely won’t fully melt into the milk.
Step By Step Instructions
Note: Full list of ingredients, their amounts, and instructions can be found in the recipe card below.
Bring a large pot of salted water to a boil. Boil the spaghetti noodles according to the package instructions for al dente pasta. Drain.
While the pasta is boiling, heat the olive oil over medium-high heat in a large pan or casserole dish.
Then, add the chopped prosciutto and sauté, stirring often, until it becomes crispy and the fat has rendered out. This should take about 5 minutes.
Remove from the pan to a paper towel-lined plate.
Next, add the frozen peas to the hot pan and sauté for 1 to 2 minutes, just until they are heated through and have a bit of color.
Remove them from the pan and add them to the plate with the prosciutto.
Turn the heat to medium. Add the butter, minced garlic, heavy cream, whole milk, salt, and black pepper to the pan. Allow the sauce to gently simmer (not boil) for 2 minutes, stirring occasionally.
Turn the heat down to low. Add the grated parmesan cheese and stir until melted and well combined.
Add the prosciutto and peas into the sauce.
*Tip* For presentation, I like to keep some of the crispy prosciutto and peas out to sprinkle over the top right before serving.
Finally, toss the drained spaghetti noodles into the sauce.
If you kept some of the peas and prosciutto out, sprinkle them over the top. Serve immediately with extra parmesan cheese and red pepper flakes.
Tips & Tricks
- Just before draining the pasta, reserve 1/2 cup of pasta water. You can use this to thin out the sauce if it gets too thick or begins to separate. Just add a little pasta water at a time until the sauce is the thickness you like
- Avoid bringing the sauce to a boil as this can result in the sauce separating (also known as breaking)
- This recipe calls for 1 pound of pasta which should be enough for 4 large servings or 6 smaller servings
Storage & Reheating
Keep leftovers in an airtight container in the fridge for up to 4 days.
The best way to reheat the leftovers is to melt a tablespoon of butter in a pan over medium-low heat, add a 1/4 cup of heavy cream, milk, or a combination of the two, and then toss in the pasta. This will help keep the creaminess and prevent the sauce from breaking and becoming clumpy.
I don’t recommend microwaving leftovers.
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Spaghetti Alfredo with Crispy Prosciutto and Peas
- 16 ounces spaghetti noodles
- 2 tablespoons olive oil
- 4 ounces prosciutto chopped
- 1 cup frozen peas
- 4 tablespoons butter
- 2 to 3 cloves garlic finely minced
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 2 cups parmesan freshly grated
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Bring a large pot of water to a boil. Add the spaghetti noodles and cook according to the package directions for al dente pasta. Drain.
- Meanwhile, heat the olive oil in a large pan or casserole dish over medium-high heat.
- Add the prosciutto and sauté, stirring occasionally, until the prosciutto has rendered its fat and has become crispy. This should take about 5 minutes. Remove and place on a paper towel-lined plate.
- Add the peas to the hot pan and sauté for 1 to 2 minutes, just until they are heated through and have a touch of color. Remove to the plate with the prosciutto.
- Turn the heat down to medium. Add the butter, minced garlic, heavy cream, milk, salt, and pepper to the pan. Simmer for 2 minutes, stirring often.
- Turn the heat to low. Add the grated parmesan and stir until it is melted and well combined into the sauce.
- Add the peas and prosciutto to the sauce. (See notes)
- Toss the cooked spaghetti into the sauce and serve immediately.
- For presentation, I like to keep some of the peas and prosciutto out of the sauce to sprinkle over the top before serving.