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Creamy Gemelli Pasta with Peas & Prosciutto
This creamy gemelli pasta is a match made in heaven—comforting, cheesy, and brimming with texture. Crispy prosciutto adds a salty crunch, while tender peas bring a pop of freshness to a luscious cream sauce made with garlic, butter, and a hint of onion powder. Finished with melty mozzarella and a generous helping of Parmesan, this pasta hits all the right notes: creamy, savory, and totally satisfying. It’s quick enough for a weeknight meal yet rich enough to impress. If you’re craving something cozy but elevated, this is your go-to pasta dish.
Creamy Gemelli Pasta with Peas & Prosciutto
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook the gemelli pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and set pasta aside.
- Step 2
In a large skillet over medium heat, melt 2 tbsp butter with olive oil. Rip or cut prosciutto into small pieces and cook until crispy on both sides. Remove from pan and chop.
- Step 3
In the same pan, add minced garlic and cook for a few minutes until fragrant. Stir in an additional 1 tbsp of butter.
- Step 4
Pour in heavy cream and bring to a simmer. Season with salt, pepper, garlic powder, and onion powder.
- Step 5
Add the cooked pasta, peas, and chopped crispy prosciutto. Stir to coat.
- Step 6
Add 3/4 cup Parmesan and a dash of reserved pasta water. Stir until creamy.
- Step 7
Mix in mozzarella for extra cheesiness and melt completely.
- Step 8
Serve hot, topped with more Parmesan and cracked black pepper.
Tips & Tricks
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