Italian cuisine is filled with simple yet elegant dishes that transform everyday ingredients into something extraordinary. Among them, tagliatelle al prosciutto e piselli stands out as a timeless favorite. This pasta dish combines the saltiness of cured ham, the sweetness of fresh peas, and the richness of cream or butter, creating a comforting yet sophisticated plate.
What makes this recipe so beloved is its balance. Each component contributes something unique the peas brighten the dish, the prosciutto adds depth, and the pasta ties it all together. It’s the kind of food Italians consider perfect for family dinners, Sunday gatherings, or even quick weeknight meals.
Making tagliatelle al prosciutto e piselli at home is easier than you might think. With just a few quality ingredients, you can bring a taste of Italy into your kitchen, creating a dish that feels both authentic and indulgent without being overly complicated.
Read here best Italian food, vegetarian food in Italy, best drinks in Italy and best breakfast in Italy
Read Here Things to know before visiting Italy and how to buy a sim card in Italy
BOOK YOUR TRAVEL INSURANCE
Two of our favorite travel insurance: Heymondo Vs Safetwing cheapest travel Insurance. You can get for $135 USD your Heymondo Travel Insurance with Heymondo discount code valid for 90 days. Read our full comparison of Genki vs Safetywing Travel Insurance Review and the comparison Heymondo vs Genki
How to Eat
This pasta is best enjoyed freshly cooked, while the tagliatelle is al dente and the sauce clings beautifully to every strand. Italians often serve it in smaller portions, savoring it slowly as part of a larger meal that might include appetizers and a second course.
The combination of creamy sauce and salty ham makes it rich, so balance is key. Eating it with a light salad on the side can keep the meal satisfying without being too heavy.
Finally, enjoy it the Italian way—take your time, pair it with good conversation, and treat the meal as more than just fuel. The experience of eating is just as important as the flavors themselves.
How to Partner
Wine is a natural partner here. A crisp white wine like Pinot Grigio or a sparkling Prosecco pairs beautifully with the saltiness of prosciutto and the sweetness of peas. If you prefer red, a light Sangiovese can also work without overpowering the dish.
For sides, consider simple accompaniments. A fresh arugula salad dressed with lemon and olive oil adds a peppery brightness that cuts through the creaminess of the sauce.
Bread is essential rustic Italian bread or ciabatta is perfect for mopping up the last of the sauce, ensuring nothing goes to waste.
One controversy around this dish is the use of cream. Traditionalists argue that authentic Italian recipes avoid heavy cream, relying instead on butter or pasta water for silkiness. Others embrace cream as a way to modernize the dish and make it richer.
Another debate involves pasta choice. Some Italians insist tagliatelle is the only true option, while others argue that fettuccine or even penne work just as well. For purists, changing the pasta feels like breaking the rules.
There’s also disagreement about frozen peas versus fresh. While frozen peas are convenient and widely used, some argue that only fresh peas capture the true sweetness needed for this dish. The debate reflects broader tensions in Italian cuisine between convenience and tradition.
How to Make Tagliatelle al Prosciutto e Piselli
Tagliatelle al Prosciutto e Piselli Recipe Ingredients
For the Tagliatelle:
400 g (14 oz) fresh or dried tagliatelle pasta
Salt for the pasta water
For the Sauce:
200 g (7 oz) prosciutto cotto (cooked ham), diced
1 cup frozen or fresh peas
2 tbsp unsalted butter
1 tbsp olive oil
1 small onion or shallot, finely chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1/4 cup pasta water (optional, to adjust sauce consistency)
For Garnish:
Grated Parmesan cheese
Fresh parsley or basil, chopped (optional)
Get the best deals for your home and kitchen needs
Step By Step How to Make Tagliatelle al Prosciutto e Piselli
Cook the Pasta
Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, according to the package instructions. Reserve 1/4 cup of pasta water before draining the pasta.
Prepare the Sauce
Heat the butter and olive oil in a large skillet over medium heat. Add the chopped onion or shallot and sauté until softened, about 3 minutes.
Add the diced prosciutto cotto to the skillet and cook for 2–3 minutes until slightly golden. Stir in the peas and cook for another 3–4 minutes until tender. If using frozen peas, no need to thaw beforehand.
Lower the heat and pour in the heavy cream. Simmer gently for 2–3 minutes, allowing the flavors to meld.
Add salt and freshly ground black pepper to taste. Stir in the grated Parmesan cheese. If the sauce is too thick, add a splash of the reserved pasta water.
Combine Pasta and Sauce
Add the cooked tagliatelle to the skillet with the sauce. Toss gently to coat the pasta evenly in the creamy mixture.
Heat for 1–2 minutes to combine the flavors.
Serve
Divide the pasta among plates. Garnish with additional Parmesan cheese and fresh parsley or basil, if desired. Serve immediately and enjoy this comforting dish!
Tips To Make Tagliatelle al Prosciutto e Piselli
Use high-quality prosciutto cotto or substitute with pancetta for a slightly saltier flavor. Fresh peas are ideal, but frozen peas work just as well and save time.
Use a combination of cream and pasta water to achieve a perfectly light, silky sauce. For a refreshing twist, sprinkle a bit of lemon zest into the sauce. Serve with a dry white wine like Pinot Grigio or Sauvignon Blanc.
How Many Calories Have Tagliatelle al Prosciutto e Piselli
Approximately 450–550 calories (based on ingredients and serving size)
Tagliatelle: ~200 calories
Cream Sauce (Ham, Peas, Cream, and Cheese): ~250–350 calories.
Origin and History
Tagliatelle with ham and peas belongs to the category of Italian dishes that grew out of practicality rather than prestige. Its roots lie in northern Italy, particularly Emilia-Romagna, where fresh egg pasta like tagliatelle has long been a staple of home cooking.
Unlike famous regional classics tied to strict rules, this dish evolved quietly in household kitchens. It was often prepared when families needed something quick, filling, and comforting, using ingredients already on hand rather than special purchases.
Ham and peas became common additions during the twentieth century, when preserved meats and frozen vegetables became more accessible. These ingredients allowed cooks to enrich pasta dishes without relying on long simmering sauces.
Over time, tagliatelle with ham and peas settled into the category of everyday comfort food. It never needed ceremonial status because its role was to feed people well, simply, and reliably.
One controversial aspect of this dish is its lack of a single “authentic” recipe. Unlike carbonara or ragù, there is no governing authority, which leads some purists to dismiss it as inauthentic.
Another point of debate is the use of cream. While some versions include it for richness, others rely on pasta water and fat from the ham. Both approaches exist in Italian homes, even if restaurants often standardize one version.
There is also confusion around ingredient quality. Some assume that because the dish is simple, shortcuts are acceptable. In reality, low-quality ham or overcooked peas can flatten the entire dish.
Perhaps the most overlooked truth is that Italian cuisine includes many quiet, flexible recipes like this. Not every beloved dish is meant to represent national identity; some exist purely to make daily life better.
How Long You Take to Prepare
Tagliatelle with ham and peas is designed for speed. Preparation typically takes about ten minutes, mostly spent chopping ham and preparing peas.
Cooking time is minimal. While the pasta boils, the sauce components come together in a single pan, often finishing at the same time.
From start to finish, the dish can be on the table in twenty minutes or less. This efficiency explains its popularity in busy households.
Despite its speed, timing matters. Overcooking the pasta or peas quickly turns the dish from comforting to dull, making attention more important than complexity.
Serving Suggestions
Serve tagliatelle al prosciutto e piselli in shallow bowls to showcase the vibrant colors of the dish. A sprinkle of freshly grated Parmesan adds the perfect finishing touch.
For gatherings, prepare it family-style in a large serving dish. Place it in the center of the table, allowing guests to help themselves in true Italian fashion.
If making it part of a multi-course meal, keep the portions modest and follow with a lighter second course, such as grilled fish or roasted vegetables. This ensures the pasta shines without overwhelming the rest of the meal.
Final Thoughts
Tagliatelle al prosciutto e piselli embodies everything that makes Italian food so appealing simple ingredients, thoughtful balance, and flavors that feel both comforting and refined. It’s a dish that proves elegance doesn’t require complexity.
The debates about cream, pasta choice, and peas highlight the passion Italians bring to their cuisine. Food isn’t just about taste it’s about tradition, pride, and the small details that make each recipe unique.
Ultimately, making this dish at home is about more than just cooking it’s about connecting with Italian culture. By preparing and sharing it, you’re carrying forward a tradition that celebrates family, flavor, and the joy of gathering around the table.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.