📝 About This Recipe
This elegant Italian classic celebrates the harmony of salty, crispy prosciutto against the backdrop of vibrant, sweet garden peas. The shell-shaped conchiglie are the perfect vessel, acting as tiny scoops that capture the velvety parmesan cream sauce in every bite. Finished with a touch of fresh mint and lemon zest, this dish offers a sophisticated balance of rich comfort and bright, seasonal freshness.
🥗 Ingredients
The Pasta
- 1 pound Conchiglie (Medium Shells) (high-quality bronze-cut pasta preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Savory Base
- 4 ounces Prosciutto di Parma (thinly sliced and torn into bite-sized pieces)
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- 1 large Shallot (finely minced)
- 2 cloves Garlic (thinly sliced)
The Sauce and Vegetables
- 1.5 cups Frozen Petite Peas (thawed or fresh blanched English peas)
- 3/4 cup Heavy Cream
- 1/2 cup Parmigiano-Reggiano (freshly grated, plus extra for serving)
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 teaspoon Fresh Lemon Juice
Finishing Touches
- 2 tablespoons Fresh Mint Leaves (thinly sliced (chiffonade))
- 2 tablespoons Fresh Flat-Leaf Parsley (chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Lemon Zest (from half a lemon)
👨🍳 Instructions
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1
Bring a large pot of water (about 4-6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt.
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2
Add the conchiglie to the water and cook according to package directions, but aim for 1-2 minutes less than the 'al dente' time, as the pasta will finish cooking in the sauce.
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3
While the pasta cooks, heat the olive oil in a large skillet or wide sauté pan over medium heat.
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4
Add the torn prosciutto pieces to the skillet in a single layer. Fry until crisp and golden brown, about 3-5 minutes. Use a slotted spoon to remove the crispy prosciutto and drain on a paper towel, leaving the rendered fat in the pan.
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5
Add the butter to the same skillet. Once melted and foaming, add the minced shallots and cook for 2-3 minutes until translucent and soft.
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6
Stir in the sliced garlic and cook for just 30-60 seconds until fragrant, being careful not to let it brown.
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7
Deglaze the pan with the white wine, scraping up any browned bits (fond) from the bottom. Let the wine simmer and reduce by half.
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8
Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
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9
Before draining the pasta, carefully ladle out about 1 cup of the starchy pasta cooking water and set it aside.
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10
Drain the pasta and add it directly into the skillet with the cream sauce. Add the peas and half of the crispy prosciutto.
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11
Toss the pasta over medium-low heat, adding the grated Parmigiano-Reggiano and a splash of the reserved pasta water to create a glossy, emulsified sauce that coats every shell.
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12
Stir in the lemon juice, lemon zest, black pepper, mint, and parsley. Taste and adjust salt only if needed (the prosciutto and parmesan are naturally salty).
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13
Continue to toss for 1 minute until the peas are heated through and the sauce has thickened to your liking.
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14
Plate the pasta immediately, topping each serving with the remaining crispy prosciutto and an extra sprinkle of cheese.
💡 Chef's Tips
Always reserve more pasta water than you think you need; it is the secret to a silky, professional-grade sauce. Use 'Petite' or 'Baby' frozen peas as they are much sweeter and have thinner skins than standard frozen peas. If you don't have prosciutto, pancetta or high-quality thick-cut bacon make excellent smoky substitutes. Be careful with the salt; between the salted pasta water, the prosciutto, and the parmesan, you may not need any additional salt in the sauce. Don't skip the mint—it provides a cooling contrast that cuts through the richness of the cream and saltiness of the meat.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Gavi di Gavi or a Vermentino. Serve alongside a simple arugula salad with a light lemon vinaigrette to balance the creamy pasta. A side of warm, crusty ciabatta bread is perfect for mopping up any leftover sauce. For an extra touch of luxury, top with a dollop of fresh ricotta cheese just before serving. Finish the meal with a light lemon sorbet to cleanse the palate.