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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 3 plates

Calories: 888 kcal per serving

Ingredients

½ lb - gemelli pasta
6 slices - prosciutto
2 tablespoons - unsalted butter
1 tbsp - olive oil
3 cloves - garlic
1 tbsp - unsalted butter
1 cup - heavy cream
½ cup - frozen peas
¾ cup - grated Parmesan cheese
½ cup - shredded mozzarella cheese
Salt
Black pepper
½ tsp - garlic powder
½ tsp - onion powder
½ cup - Reserved pasta water

Instructions

Cook the gemelli pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water and set pasta aside.
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.
In the same pan, add minced garlic and cook for a few minutes until fragrant. Stir in an additional 1 tbsp of butter.
Pour in heavy cream and bring to a simmer. Season with salt, pepper, garlic powder, and onion powder.
Add the cooked pasta, peas, and chopped crispy prosciutto. Stir to coat.
Add 3/4 cup Parmesan and a dash of reserved pasta water. Stir until creamy.
Mix in mozzarella for extra cheesiness and melt completely.
Serve hot, topped with more Parmesan and cracked black pepper.

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