Creamy Fettuccine Alfredo with Peas and Prosciutto Easy Recipe for Perfect Dinner

Let me tell you, the scent of garlic, cream, and parmesan swirling together while the fettuccine simmers is enough to pull anyone into the kitchen faster than you can say “dinner’s ready.” The first time I made this creamy fettuccine Alfredo with peas and prosciutto, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a chilly evening years ago, perfect for testing out a comforting dish that would satisfy my craving for something rich but still fresh.

When I was knee-high to a grasshopper, my grandma used to whip up simple pasta dishes that felt like warm hugs. This recipe is a grown-up twist on those memories, combining the silky Alfredo sauce I adore with the bright pop of sweet peas and the salty, savory punch of prosciutto. Honestly, my family couldn’t stop sneaking bites off the plate before I even got to sit down (and I can’t really blame them!).

You know what’s dangerously easy about this creamy fettuccine Alfredo with peas and prosciutto? It’s perfect for a quick weeknight meal but fancy enough to brighten up your Pinterest dinner board for company. Whether you’re feeding the kids, impressing guests, or just treating yourself, this dish feels like pure, nostalgic comfort every time. I tested it more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings and casual dinners alike. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Fettuccine Alfredo with Peas and Prosciutto

From my many kitchen trials, this recipe stands out not just because of its creamy, dreamy flavor but because it hits all the right notes with ease. Here’s why it’s a winner every time:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; most are pantry staples or easy-to-find items.
• Perfect for Dinner: Great for cozy family meals or casual dinner parties when you want comfort food with a little flair.
• Crowd-Pleaser: The combination of creamy sauce, sweet peas, and salty prosciutto always gets rave reviews from kids and adults alike.
• Unbelievably Delicious: The texture and flavor combo is next-level comfort food that’s rich but balanced.

This creamy fettuccine Alfredo with peas and prosciutto isn’t just another Alfredo recipe—it’s the one I come back to because of a couple of key things. The sauce is luxuriously smooth thanks to a slow melt of parmesan into heavy cream with just a hint of garlic. Adding fresh peas brightens the dish, cutting through the richness, while thin slices of prosciutto bring that salty, savory edge that keeps every bite interesting. Plus, the pasta is cooked just right—tender but with a little bite to hold all that sauce.

Honestly, this recipe feels like comfort food reimagined—rich and satisfying but fresh and lively enough to make you close your eyes after the first bite and smile. It’s perfect for impressing guests without stress or turning a simple meal into something memorable.

What Ingredients You Will Need

This creamy fettuccine Alfredo with peas and prosciutto uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find fresh items that come together beautifully.

• Fettuccine pasta: 12 ounces (340 g), preferably fresh or dried—any brand works, but I like Barilla for consistent texture.
• Unsalted butter: 4 tablespoons (56 g), adds richness and a silky base for the sauce.
• Garlic cloves: 3, minced finely for that aromatic punch.
• Heavy cream: 1 ½ cups (360 ml), the star of the creamy sauce—don’t substitute with milk unless you want a thinner sauce.
• Parmesan cheese: 1 cup (100 g), freshly grated for best melting and flavor (I swear by Parmigiano-Reggiano).
• Frozen peas: 1 cup (150 g), thawed slightly—adds a touch of sweetness and color.
• Prosciutto slices: 4 ounces (115 g), thinly sliced or torn into bite-sized pieces for that perfect salty contrast.
• Salt and black pepper: To taste, freshly ground black pepper really makes a difference here.
• Fresh parsley (optional): 2 tablespoons, chopped, for garnish and a fresh herbal note.

If you want to switch things up, almond flour can be used to make a gluten-free pasta alternative if you’re serving guests with dietary needs. For a dairy-free option, try coconut cream instead of heavy cream and nutritional yeast in place of parmesan—but the flavor will be a little different, of course.

Equipment Needed

• Large pot: For boiling the pasta; a good, heavy-bottomed one helps keep water boiling steadily.
• Large skillet or sauté pan: To cook the prosciutto and make the Alfredo sauce; a non-stick pan makes cleanup easier.
• Colander: To drain the pasta.
• Microplane or fine grater: For grating fresh parmesan cheese—trust me, it’s worth it.
• Wooden spoon or silicone spatula: For stirring the sauce gently without scratching your pan.
• Measuring cups and spoons: For accuracy, especially with the cream and butter.

If you don’t have a microplane, a regular fine grater works, just be sure to grate the cheese fresh. For budget-friendly options, a deep frying pan can substitute for a skillet. I recommend keeping your skillet seasoned and clean to prevent sticking and burning the sauce.

Preparation Method

1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of fettuccine pasta and cook according to package instructions until al dente—usually about 10-12 minutes for dried pasta. Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a large skillet over medium heat. Add 4 tablespoons (56 g) unsalted butter. Once melted, add 3 minced garlic cloves and sauté for about 1 minute until fragrant but not browned—burnt garlic will ruin the sauce’s delicate flavor.
3. Pour in 1 ½ cups (360 ml) heavy cream. Bring to a gentle simmer, stirring occasionally. Let it thicken slightly for about 3-4 minutes. You’ll notice the sauce start to coat the back of your spoon—that’s the texture you want.
4. Gradually stir in 1 cup (100 g) freshly grated parmesan cheese. Stir continuously until melted and smooth. If the sauce looks too thick, add a splash of reserved pasta water (about ¼ cup or 60 ml) to loosen it up. Keep the sauce warm but don’t let it boil vigorously.
5. Add 1 cup (150 g) thawed frozen peas. Stir gently to combine and warm through—this will brighten the dish with a pop of sweetness and vibrant green color.
6. Drain the pasta, reserving about ½ cup (120 ml) pasta cooking water. Add the pasta directly into the skillet with the Alfredo sauce. Toss gently to coat each strand thoroughly. If needed, add a bit of reserved pasta water to reach desired sauce consistency. This trick keeps the sauce smooth and glossy.
7. Finally, stir in 4 ounces (115 g) thinly sliced prosciutto. The residual heat will slightly soften the prosciutto without cooking it too much, preserving its delicate texture and salty flavor.
8. Season with salt and freshly ground black pepper to taste. Remember, prosciutto and parmesan add saltiness, so taste before adding too much salt.
9. Garnish with chopped fresh parsley, if using. Serve immediately for the best texture and flavor.

Pro tip: Keep an eye on the sauce’s thickness—too hot or long on heat and the cream can separate. Gentle heat is your friend here. Also, tossing the pasta with sauce off-heat helps keep everything silky.

Cooking Tips & Techniques

Making creamy fettuccine Alfredo with peas and prosciutto perfect every time means paying attention to a few simple details. First, don’t rush the sauce. Melting the parmesan slowly into warm cream keeps it from clumping or turning grainy. I learned this the hard way after one too many lumpy sauces!

When cooking garlic, keep the heat moderate. Burnt garlic can easily turn bitter, which kills the whole cozy vibe of the dish. Also, thaw your peas just enough to warm through—overcooked peas get mushy and dull their bright flavor.

Saving some pasta water is a lifesaver. The starch helps the sauce cling to the pasta with that luscious, velvety texture we crave. Tossing the pasta and sauce together off the heat lets you avoid overheating the cream, which can separate into oily bits—nobody wants that.

Finally, prosciutto is more delicate than bacon or pancetta, so add it last to keep its silky texture and salty punch. I’ve tried cooking it longer in the sauce before, but that just made it chewy and less appealing.

Variations & Adaptations

One of the fun things about this creamy fettuccine Alfredo with peas and prosciutto is how easy it is to tweak based on what you like or have on hand.

• Vegetarian version: Simply skip the prosciutto and add more peas or your favorite sautéed mushrooms for that umami boost.
• Seasonal twist: In spring or summer, swap frozen peas for fresh peas or even asparagus tips for a brighter, fresher bite.
• Low-carb adaptation: Use zucchini noodles or shirataki noodles instead of fettuccine for a lighter, keto-friendly meal.

Once, I tried adding a squeeze of fresh lemon juice at the end to brighten the sauce even more—it was surprisingly good and gave the dish a little zing without overpowering the creamy base. Feel free to play with herbs like basil or thyme to customize the flavor profile too!

Serving & Storage Suggestions

This creamy fettuccine Alfredo with peas and prosciutto is best enjoyed fresh and warm. Serve it plated with a sprinkle of extra parmesan and parsley for a pop of color. It pairs beautifully with a crisp green salad or roasted vegetables and a chilled glass of white wine like Pinot Grigio or Sauvignon Blanc.

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The sauce will thicken in the fridge, so reheat gently on the stovetop with a splash of milk or cream to loosen it up. Microwave reheating works too, but be sure to stir halfway through to avoid hot spots.

Flavors meld nicely overnight, so sometimes I find the dish tastes even better the next day after a gentle reheat. Just keep an eye on the texture of the peas and prosciutto—they’re best when fresh but still delicious after reheating.

Nutritional Information & Benefits

This creamy fettuccine Alfredo with peas and prosciutto balances indulgence with some nutritional perks. A typical serving contains roughly 650 calories, with about 30 grams of fat, 50 grams of carbohydrates, and 25 grams of protein. The peas contribute fiber and vitamin C, while the prosciutto adds protein and iron.

Using real parmesan cheese offers a good source of calcium and protein, and the heavy cream brings richness that makes this dish satisfying enough to keep you full longer. For those watching carbs, swapping in low-carb pasta options can help. Also, this recipe contains dairy and gluten, so it’s not suitable for those with those allergies unless adaptations are made.

Personally, I find this dish perfect for a comforting meal that also feeds my soul—sometimes you just need a creamy, satisfying dinner that feels like a treat but doesn’t require hours in the kitchen.

Conclusion

If you’re looking for a creamy fettuccine Alfredo with peas and prosciutto recipe that’s easy, delicious, and feels like a warm hug on a plate, you’ve found your new go-to. The mix of silky sauce, sweet peas, and salty prosciutto hits every comfort food note without being fussy or complicated.

Don’t hesitate to make it your own—swap ingredients, add herbs, or adjust the textures to your liking. This recipe has brought me and my family so much joy over the years, and I’m excited for it to become a favorite in your kitchen, too.

Give it a try, share your tweaks, and tell me how it went in the comments. I love hearing your stories and ideas for this creamy fettuccine Alfredo with peas and prosciutto. Happy cooking!

FAQs About Creamy Fettuccine Alfredo with Peas and Prosciutto

Can I use frozen peas straight from the freezer?

It’s best to thaw them slightly or add them early in the sauce step so they have time to warm through without getting mushy.

What can I substitute for heavy cream?

For a lighter sauce, whole milk with a bit of butter can work, but the sauce won’t be as thick or creamy. Coconut cream is an option for dairy-free versions.

Can I prepare this recipe ahead of time?

Yes, you can make the sauce and cook the pasta separately, then combine and reheat gently before serving. Just add prosciutto last to keep its texture.

How do I prevent the Alfredo sauce from separating?

Keep the heat low when melting cheese into the cream and avoid boiling the sauce. Stir gently and add pasta water to adjust consistency.

Is prosciutto the same as bacon or pancetta?

Not quite. Prosciutto is dry-cured ham, usually served thin and uncooked, while bacon and pancetta are cured pork belly often cooked before serving. Prosciutto adds a delicate salty flavor without heaviness.

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