From the Cook
From the Cook
From the Cook
From the Cook
1/5
Creamy Bowtie Pasta with Peas and Prosciutto
Instructions
1
Cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
2
In a skillet over medium heat, add olive oil and prosciutto. Cook until crispy on both sides, then remove and chop.
3
Add butter to the same pan. Once melted, add minced garlic and cook until fragrant, about 1–2 minutes.
4
Pour in heavy cream and bring to a simmer. Season with salt, pepper, garlic powder, and onion powder.
5
Add the cooked pasta, peas, chopped prosciutto, and Parmesan cheese. Stir to combine.
6
Add reserved pasta water as needed to reach desired consistency.
7
Mix well, top with more Parmesan and pepper, and serve hot.
My Calorie Intake
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Tips & Tricks (5)
- Reserve Pasta Water Before Draining 💧Save at least 1 cup of starchy pasta water before draining—this is liquid gold for adjusting sauce consistency and helping it cling beautifully to the farfalle.
- Crisp Prosciutto Separately for Texture 🥓Cook prosciutto in a separate pan until it reaches maximum crispness, then crumble it just before serving to prevent it from becoming chewy in the cream sauce.
- Build Flavor with a Proper Aromatics Base 🧄Bloom both minced garlic and onion powder in butter for 30-45 seconds before adding cream to unlock their full aromatic potential and prevent a raw garlic taste.
- Add Peas at the End for Brightness 🟢Stir frozen peas into the sauce just 1-2 minutes before finishing to maintain their vibrant color, fresh taste, and slight firmness rather than overcooking them into mush.
- Finish with Cold Butter and Cheese Off-Heat 🧈Remove the pan from heat, then whisk in a final knob of cold butter and Parmesan for an emulsified, luxurious sauce with superior texture and shine.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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