• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 small onion, finely chopped
  • 4 ounces butter
  • 6 ounces prosciutto, thickly sliced, and cut into strips
  • 1 cup heavy cream
  • 12 ounces peas, thawed if frozen
  • Salt to taste
  • Freshly ground pepper to taste
  • 1/2 cup grated Parmigiano
  • ½ pound green and ½ pound yellow tagliatelle

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  1. Bring a large pot of salted water to a boil.
  2. In a large skillet over medium heat sauté the onion in the butter until it’s golden brown. Add the prosciutto and cook for 1 minute. Add the cream, peas, salt and pepper and cook until slightly reduced, about 5 minutes.
  3. Cook the pasta until al dente (about 2 minutes less than package directions), drain, and add to cream mixture. Remove from heat and mix in the Parmigiano.
  4. Serve immediately.