If you love a creamy pasta dish then this Prosciutto Pasta is something you have to try. Delicately flavored with parmesan, garlic, and lemon topped with crispy salty prosciutto and creamy burrata it is heaven with every mouthful. If you enjoy your pasta dishes then this will soon become a favorite.
This prosciutto pasta is similar to a carbonara pasta. Carbonara is one of those well-known Italian recipes that many love and treasure.
We all have our own versions, but this recipe that includes crispy prosciutto and burrata takes all of that satisfying creamy goodness to the next level.
To me this is a true comfort food. It is such an easy pasta dish to make and perfect for midweek mealtimes as well as an elegant date night meal.
The egg yolks and parmesan make this a decadent creamy dish and a more traditional approach than using heavy cream. The lemon enhances and balances the flavors perfectly.
You can have a delicious and satisfying meal ready in less than 30 minutes and is certainly one that the whole family can indulge in.
I love pairing this Carbonara with prosciutto with this Arugula Salad with Capers, Lemon Arugula Salad or this Easy Kale Salad with Lemon Dressing.
If you like prosciutto you should also try this Prosciutto Arugula Pizza or this Pasta with Peas Favas and Prosciutto.
Why You Will Love this Pasta
- Easy to make – There is very little cooking involved in this recipe, and it is so easy to bring it all together. It involves a handful of ingredients. I don’t know about you but I love a quick and easy pasta recipe.
- Perfect flavors – You can’t go wrong with the combination of creamy burrata cheese, a creamy sauce, and salty prosciutto to give you all of that comfort in one dish. This is such a delicious pasta dish and uses a simple sauce to bring the dish to life.
- Elegant meal – If you are looking for a fancy meal to make for date night, a special holiday or a dinner party this pasta is for you. It is easy to make but also seems like a restaurant worthy recipe.
Recipe Ingredients You’ll Need
- OLIVE OIL
- PROSCIUTTO
- EGG YOLKS
- PARMESAN CHEESE
- GARLIC
- LEMON
- PASTA
- BURRATA
How to Make Prosciutto Pasta
Step 1: Prepare Ingredients: Gather all of your ingredients together and then preheat the oven to 400 degrees. Grease a baking sheet and lay the prosciutto in a single layer.
Step 2: Bake Prosciutto: Bake the prosciutto for 7 minutes or until crispy. Don’t take your eye off it as it can burn easily. Follow the cooking directions for the pasta on the packet and cook the pasta in a large pot of salted water.
Step 3: Make Sauce: While the pasta cooks beat together in a small bowl the egg yolks with the parmesan cheese, garlic powder, and lemon zest. It will start to resemble a thick paste.
Step 4: Bring the Pasta to Life: Once the pasta is cooked, drain and reserve ½ to ¾ cup of the starchy pasta cooking water. The starchy water helps to create a creamy sauce. Slowly pour the hot cooking water over the egg mixture, beating quickly. The mix should be a creamy consistency.
Step 5: Serve: Pour over the pasta and stir to combine. Serve in bowls and top with the torn crispy prosciutto and burrata along with freshly grated parmesan cheese. Enjoy!
Ways to Modify this Pasta
- If you need to make this dish gluten-free then just use your preferred gluten-free pasta. The rest of the ingredients will be safe for you to enjoy.
- You could look to add some extra vegetables to this dish. You could cook up some zucchini, add broccoli florets to the pasta while it is cooking, ot even add some mushrooms to the prosciutto when baking in the oven.
- If you can’t get hold of burrata then you could shred some mozzarella on the top.
- Fresh herbs are a nice addition. Add some fresh basil, fresh parsley or thyme on top for a little extra flavor.
- Nuts and seeds are a great addition to this pasta. Try pine nuts, walnuts, pistachios, sliced almonds or pumpkin seeds.
- Other cheese options that are nice to add are mozzarella cheese or goat cheese.
- Spices are a nice addition to this recipe. Try italian seasoning, red pepper flakes, oregano or thyme.
- You could use other protein options like italian sausage, shrimp, salmon or pepperoni.
Recipe Notes
- It is important to stir the sauce/paste into the pasta as quickly as possible. The pasta will be warm so you don’t want the eggs to curdle.
- Prosciutto can burn easily, so although we recommend 7 minutes in the oven, this might be less for you.
- Make sure to beat quickly when making the sauce. You don’t want the hot water to cook the egg yolks.
- The lemon zest gives it a bright zesty flavor that’s really good.
- Pair it with a nice glass of chilled white wine and you’ll feel in the middle of a fancy European vacation.
- If you do have any leftovers then make sure they cool to room temperature. Then transfer the pasta to an airtight container and store it in the refrigerator for up to four days. The longer it is left, the more the pasta will absorb the sauce. This is a dish that is best enjoyed straightaway or within a few days. You can reheat it on the stove or in the microwave. Stir to loosen up the pasta and sauce.
More Pasta Recipes
Prosciutto Pasta
Ingredients
- Extra virgin olive oil
- 4 oz. prosciutto
- 2 egg yolks
- 3/4 Cup parmesan cheese, grated
- 3 garlic cloves, minced
- Zest of 1 lemon
- 1 Pound pasta
- 8 oz. burrata
- Salt and pepper to taste
- Fresh basil for garnish
- Crushed red pepper flakes, optional for garnish
Instructions
- Preheat the oven to 400 degrees. Grease a baking pan and lay the prosciutto in a single layer. Bake for 7 minutes or until crispy.
- Keep an eye because it burns fairly easily.
- Prepare the pasta according to package directions.
- While the pasta is cooking, in a small bowl beat together the egg yolks with the parmesan cheese, garlic powder, and lemon zest.
- You’ll probably end up with a thick paste.
- Once the pasta is cooked, drain and reserve ½ to ¾ Cup cooking pasta water.
- Slowly pour the hot cooking water over the egg mixture, beating quickly. The mix should be creamy. Pour over the pasta and toss.
- Serve in bowls and top with the torn crispy prosciutto and burrata. Garnish with basil.
Notes
- Make sure to beat quickly when making the sauce. You don’t want the hot water to cook the egg yolks.
- The prosciutto can burn somewhat quickly so it’s a really good idea to keep an eye on it while baking it.
- I love to serve with some fresh basil.
- The lemon zest gives it a bright zesty flavor that’s really good.
