This prosciutto pasta with rosemary and honey is no ordinary dinner. It's the perfect recipe if you love to experiment with flavours, yet simple enough to make in 15 minutes. Whether you choose to make it for a quick weeknight dinner or date night, you're in for a treat.
I love quick and easy pasta recipes a bit too much, and even though I typically cook food using staple pantry ingredients, I sometimes venture into uncharted territory and come up with rather unusual combinations.
Enter this prosciutto pasta with rosemary and honey. This is definitely not your usual pasta dish, but this doesn't mean it's not amazing. It is, in fact, one of the best things I've ever tasted.
You have to love sweet/savoury combinations to appreciate this crispy prosciutto pasta to the fullest. That's because it's made with prosciutto crudo that you fry in butter until just crispy and golden plus wholegrain mustard, honey, and rosemary.
The honey butter sauce with rosemary plus mustard creates a genuine symphony of flavours that will surprise your taste buds. I top the pasta off with toasted walnuts for extra texture.
What type of prosciutto to use in this pasta?
For this pasta with prosciutto, you're going to need prosciutto crudo, which is the raw type of prosciutto ("Crudo" means "raw" in Italian). This is typically sold in paper-thin slices that are intensely flavourful.
Granted, prosciutto cotto is difficult to work with because it's so thin. The good news is that you have to shred it anyway for this recipe, so you don't have to worry about handling the slices with care.
How do you make pasta with prosciutto?
It only takes 15 minutes to make this prosciutto pasta, including the time it takes for the pasta to boil. Start by cooking your pasta of choice al dente according to the instructions on the package.
As the pasta cooks, start on the sauce. Melt the butter in a large pan and fry the prosciutto for 2-3 minutes over medium heat until slightly crispy.
Stir in the wholegrain mustard and honey, then add the rosemary and cook for 30 seconds. Add the white wine and cook for 1-2 minutes until the alcohol evaporates.
Add the pasta to the pan and toss well until covered in sauce. Add some pasta water to reach the desired consistency.
Stir in the walnuts, season to taste, and serve immediately.
A few extra tips
- Use quality prosciutto Cotto as it really makes a difference. I'm in the UK, and the choice is not that varied, but Prosciutto di Parma is perfect for this recipe (and it's also available in the U.S.).
- The pasta I use in this recipe is casarecce, but any other short pasta would do.
- Any kind of honey works here, but if you can, use some quality honey as you'll be able to feel it in the sauce.
- Don't substitute the fresh rosemary with dried – the flavour will be different and really not the same thing.
If you liked this prosciutto pasta with rosemary and honey, have a look at some of my other quick and easy pasta recipes:
- Bring a large pot of water to boil, salt it generously and cook the pasta according to the instructions on the package. Reserve some pasta water before draining.
- Meanwhile, melt the butter in a large pan and fry the prosciutto for 2-3 minutes over medium heat until slightly crispy.
- Stir in the wholegrain mustard and honey, then add the rosemary and cook for 30 seconds. Add the white wine and cook for 1-2 minutes until the alcohol evaporates.
- Add the pasta to the pan and toss well until covered in sauce. Add some pasta water to reach the desired consistency.
- Stir in the walnuts, season to taste and serve immediately.
Amount Per Serving: Calories: 294Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 41mgSodium: 1244mgCarbohydrates: 24gFiber: 2gSugar: 4gProtein: 17g
Nutritional information is an estimate provided by an online nutrition calculator.