About this recipe:This is a twist on carbonara. Farfalle pasta is combined with a rich Parmesan cream sauce, peas and prosciutto. If you use frozen peas, microwave them in a bit of water first for about 3 to 5 minutes so that they're cooked through.
250g farfalle pasta
225g prosciutto, sliced
475ml double cream
120g freshly grated Parmesan cheese
275g garden peas, frozen or tinned
salt to taste
40g freshly grated Parmesan cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
Bring a large pot of lightly salted water to the boil. Add the pasta and cook until al dente, about 8 to 10 minutes; drain.
Lightly grease a frying pan with cooking spray or a drizzle of olive oil. Cook the prosciutto in the frying pan over medium heat until just brown, 3 to 5 minutes. Remove from heat, drain excess fat and set prosciutto aside on kitchen paper.
Meanwhile, heat the cream in a saucepan over medium-low heat. Slowly stir in 120g Parmesan cheese in small amounts. When all the cheese has been melted, stir in the peas and prosciutto. Allow to heat for 2 minutes more. Pour over drained pasta and toss lightly. Season with salt to taste and sprinkle with 40g Parmesan cheese.