Main ingredients 🥩
orecchietteprosciuttopeasfresh creamminced garlicolive oilGrana Padano cheese
Fabri PPP Pasta
A vintage recipe popular in Italy in the 1980s, this cream pasta combines the richness of fresh cream, the savory flavor of prosciutto, and the texture of peas.
🙋 Recommended for
- ⭐ Those who want to enjoy an authentic Italian home-style cream pasta.
- ⭐ Those looking for a sophisticated, rich dish that pairs well with wine.
- ⭐ Those who want to try a special recipe beyond common cream pastas.
Ingredients needed 🛒2 servings
- 160g orecchiette pasta
- 60g prosciutto
- 1/2 cup peas
- 200ml dairy fresh cream
- 1 tbsp minced garlic
- 2 tbsp olive oil
- Grana Padano cheese, as needed
- black peppercorns, to taste
- generous amount of salt
Recipe 🍳
- Bring a large pot of water to a boil, add two generous handfuls of salt, and cook the orecchiette for about 9–10 minutes.
- While the pasta cooks, cut the prosciutto into bite-sized pieces.
- Heat olive oil in a pan, add the prosciutto, and slowly sauté until golden and crispy to draw out its savory flavor and oil.
- Once the prosciutto is golden, add the minced garlic and sauté together without burning to release the aroma.
- Add the peas and lightly sauté, then pour in the fresh cream. Bring to a boil over high heat and simmer until the sauce becomes creamy.
- Generously grind in black peppercorns to add fragrance to the sauce.
- Drain the al dente orecchiette and add it to the sauce pan along with a ladleful of pasta water.
- Toss and stir for about 2 minutes, shaking the pan to evenly coat the pasta with the sauce.
- Turn off the heat, grate in a pinch of Grana Padano cheese, and let it melt in the residual heat to enhance the savory flavor.
- Start cooking the orecchiette in salted boiling water.
- In a pan with olive oil, sauté prosciutto, minced garlic, and peas in order, then add fresh cream and pepper to simmer.
- Add the cooked pasta and pasta water to the sauce, toss for 2 minutes, then turn off the heat and mix in cheese to finish.
Cooking tips 💡
- Be sure to use pure dairy fresh cream, not whipping cream or vegetable cream, to avoid greasiness and achieve a refined flavor.
- Salt the pasta water generously so the pasta itself is seasoned and doesn't clash with the sauce.
- Use an aluminum or stainless steel pan rather than a coated pan for better emulsification of the pasta and sauce.
- If prosciutto is unavailable, you can substitute with easily available jambon or bacon.
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