Prosciutto and Parmesan Pasta

If you’re craving a Prosciutto and Parmesan Pasta that’s rich, comforting, and ready in under 30 minutes, this recipe delivers on every level. Imagine silky, creamy Parmesan sauce clinging to perfectly al dente fettuccine, studded with savory, crisp prosciutto — it’s a dish that satisfies deep cravings and impresses dinner guests with minimal effort. With simple ingredients you likely already have in your kitchen, you can elevate weeknight dining into something special without complicated techniques or long prep times.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy – From stove to table in about half an hour using straightforward steps.
• Simple Ingredients – Everyday pantry staples like pasta, Parmesan, and prosciutto become extraordinary.
• Rich, Comforting Sauce – Creamy but not heavy, with a smooth texture that coats every forkful.
• Elegant Yet Casual – Perfect for date night, family dinners, or casual entertaining.
• Balanced Flavor – The salty prosciutto and nutty Parmesan play beautifully against mellow garlic and black pepper.

What makes this version stand out is the effortless way it marries savory cured meat with a luxuriously cheesy sauce, without the heaviness of full‑cream pastas. It’s rich enough to feel indulgent but light enough for regular weeknight rotation, making it a true crowd‑pleaser.

Ingredients Needed

Here’s a clear, organized list of everything you’ll need to make this delicious Prosciutto and Parmesan Pasta. I’ve grouped items to help streamline preparation and shopping.

Main Components

• 1 tablespoon olive oil – For sautéing the prosciutto and adding a hint of fruitiness.
• 4 ounces prosciutto, cut into thin strips – Adds savory, salty depth and crispy texture.

Sauce Base

• 2 tablespoons unsalted butter – Helps build a silky sauce base.
• 1 tablespoon finely chopped garlic – Delivers aromatic, savory underpinning.
• 1/4 cup water – Helps loosen the sauce without diluting flavor.
• 1/2 cup evaporated milk (such as NESTLÉ® CARNATION®) – Adds creaminess without heaviness.
• 1 teaspoon salt – Enhances all flavors.
• 1/2 teaspoon ground black pepper – Adds warmth and subtle bite.

Cheese & Pasta

• 2/3 cup grated Parmesan cheese – The star of the sauce — salty, nutty, rich.
• 1 pound fettuccine, cooked – Cooked to al dente for the best texture.

🍝 Pro Tip: Always grate Parmesan fresh just before using — pre‑grated cheese often contains anti‑caking agents that hinder smooth melting.

How to Make Prosciutto and Parmesan Pasta

Here’s a detailed, step‑by‑step breakdown of how to make this flavorful pasta dish. Follow along for best results and helpful visual and process tips.

Step 1 — Crisp the Prosciutto

1. Heat a large nonstick skillet over medium heat and add the olive oil.
2. Add the prosciutto strips to the hot oil.
3. Cook, stirring occasionally, until the prosciutto turns light brown and becomes crisp around the edges — about 4–6 minutes.

Crisping the prosciutto first builds a flavorful base for the sauce and renders out fat that enhances the pasta’s depth. Once done, transfer it to a paper towel‑lined plate to drain and set aside.

Step 2 — Build the Sauce Base

1. Lower the heat to medium‑low and add the unsalted butter to the same skillet.
2. Add the finely chopped garlic and cook gently until just fragrant — about 30–45 seconds. Be careful not to let it brown or burn, as garlic burns quickly and becomes bitter.
3. Pour in the water and evaporated milk, stirring constantly to blend with the butter and garlic.
4. Add salt and ground black pepper.

Bringing the liquid components together at low heat ensures a creamy texture without breaking or separating. Evaporated milk adds body without the heaviness of cream.

Step 3 — Bring the Sauce Together

1. Continue stirring the sauce gently until it just starts to steam and barely reaches a scald — small bubbles around the edge are perfect.
2. Keep stirring to avoid sticking or scorching.

This gentle heating builds a smooth, cohesive sauce base that will marry beautifully with Parmesan in the next step.

Step 4 — Add the Parmesan

1. Remove the skillet from the heat momentarily — direct heat can make the cheese clump instead of melting smoothly.
2. Sprinkle in the grated Parmesan slowly, stirring constantly to weave the cheese into the sauce.

Adding the Parmesan off‑heat encourages silky integration and prevents graininess. You should be left with a glossy sauce that has a slightly thickened, luxurious texture.

Step 5 — Toss with Pasta

1. Add the cooked fettuccine directly into the skillet with the sauce.
2. Toss continuously with tongs or a pasta fork until every strand is coated in the rich Parmesan sauce.

This ensures each bite is flavorful and saucy without clumping or dry patches. The heat of the pasta finishes the sauce, melds flavors, and warms everything through.

Step 6 — Add the Crispy Prosciutto

1. Sprinkle the crispy prosciutto over the pasta, tossing lightly to incorporate some pieces throughout, but saving a bit for garnish.

Adding the prosciutto at the end preserves its crunch and contrast to the silky sauce — a key textural highlight.

Serving and Storage Tips

Serving Suggestions

• Presentation: Twirl the pasta into nests on each plate and finish with an extra dusting of Parmesan and a crack of black pepper.
• Add Greens: Serve with a simple arugula salad dressed with lemon and olive oil to contrast the creamy sauce.
• Wine Pairing: A crisp, dry white like Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat, adding a splash of water or milk to re‑loosen the sauce.
• Freeze: While pasta dishes freeze well, cream‑based sauces can separate — for best quality, enjoy within a few days rather than freezing.

Proper storage preserves flavor and texture while avoiding dry, gluey reheated pasta.

Helpful Notes

• Salt carefully: Prosciutto and Parmesan are both salty — taste before adding extra salt at each step.
• Al dente pasta matters: Overcooked pasta will become mushy once mixed with sauce.
• Adjust sauce thickness: Add a bit more water or milk if the sauce feels too thick; simmer gently to reduce if too thin.
• Add zest: A touch of lemon zest brightens the rich sauce wonderfully.

These small nuances can elevate your results from good to truly memorable.

Conclusion

This Prosciutto and Parmesan Pasta is the perfect example of elegant simplicity — a dish that tastes like it took hours to prepare but actually comes together quickly with everyday ingredients. Creamy, salty, savory, and satisfying, it’s ideal for weeknight dinners, casual weekend meals, or even entertaining guests with minimal stress. The crisp prosciutto contrasts beautifully with the silky Parmesan sauce and al dente fettuccine, creating a harmonious blend of textures and flavors.

If you tried this recipe, please leave a ⭐⭐⭐⭐⭐ rating and a comment below! Your feedback helps others discover this delicious dish.
📌 Don’t forget to share this recipe on Pinterest or Facebook — and tell us: what variation did you try first? Fresh herbs, extra garlic, or a splash of white wine? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I use a different type of pasta?

Yes! While fettuccine works beautifully, you can use linguine, spaghetti, or even short shapes like penne. Just adjust cooking time to the package instructions.

Is there a substitute for evaporated milk?

You can use light cream or half‑and‑half for a richer sauce. If you want a lighter version, use regular milk but add a little extra Parmesan to maintain thickness.

How can I make this gluten‑free?

Substitute the fettuccine with your favorite gluten‑free pasta. Cook according to package directions and drain well before adding to the sauce.

Can I add vegetables?

Absolutely! Blanched peas, baby spinach, or sautéed mushrooms make great additions — just fold them in when you toss the pasta with sauce.

Why does my sauce separate?

High heat can cause dairy to split. Keep the heat gentle and add the Parmesan off the direct flame to ensure a smooth, cohesive texture.