Boursin Cream Rotini with Crispy Prosciutto

This Boursin Cream Rotini with Crispy Prosciutto is creamy, savory, and incredibly satisfying. Garlicky Boursin cheese melts into heavy cream to create a velvety white sauce, enhanced by Parmesan and perfectly crisped prosciutto. It’s quick to make, rich in flavor, and a perfect twist on classic white sauce pasta. This recipe delivers indulgence with minimal effort—ideal for a weeknight treat.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,137 kcal per serving

Ingredients

½ pound - rotini pasta
5 slices - prosciutto
1 tablespoon - olive oil
1 tablespoon - unsalted butter
2 cloves - garlic
1 ¼ cup - heavy cream
1 package - Boursin cheese Garlic &
½ cup - Parmesan cheese
⅛ - Salt
⅛ - Black pepper
¼ cup - reserved pasta water

Instructions

Cook rotini in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
In a skillet over medium heat, add olive oil and chopped prosciutto. Cook until crispy, then remove and set aside.
In the same skillet, melt butter and add minced garlic. Sauté until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Add Boursin cheese and stir until fully melted and incorporated.
Stir in Parmesan cheese and season with salt and pepper to taste.
Add cooked pasta and reserved pasta water. Toss to combine.
Fold in crispy prosciutto and cook for another 1–2 minutes until well mixed.
Serve hot with extra Parmesan if desired.