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Photo Credit: Elizabeth Newman

Aglio E Olio with Peas and Prosciutto

by Giada De Laurentiis
★★★★★
★★★★★
(2 reviews)
Prep Time
5 minutes
Cook Time
20 minutes
Serves
6
Beginner
Photo Credit: Elizabeth Newman

Aglio E Olio with Peas and Prosciutto

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When my Nonno Dino arrived in Capri, he always made pasta with olive oil and garlic - which translates to aglio e olio! I dressed it up in my spin on the dish with one of my favorite flavor combos: peas and prosciutto. Not only is this pasta dish full of flavor, but it takes 25 minutes start-to-finish.

Aglio E Olio With Peas And Prosciutto

star

Aglio E Olio with Peas and Prosciutto

Servings

6

Prep Time

5 minutes

Cook Time

20 minutes

Calories

701

Author:

Giada De Laurentiis

Image of Aglio E Olio with Peas and Prosciutto

Ingredients

Instructions

  1. This recipe originated on Giada In Italy: Episode: Flavors of Capri.
  2. Bring a large pot of salted water to a boil.
  3. Heat a large skillet over medium-high heat. Add the oil and heat. Add the chopped prosciutto and cook, stirring constantly, until crispy and deep golden brown, about 4 minutes. Using a slotted spoon, remove the prosciutto to a paper towel-lined plate. Reduce the heat to low. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. Add the peas, pepper flakes and 1/8 teaspoon salt and turn off the heat.
  4. Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
  5. Return the skillet with the garlic oil to medium heat. Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Sprinkle the bare pasta with 1 cup Parmigiano-Reggiano. Add 1/2 cup pasta water and toss well to coat the pasta and form a creamy sauce. Add the remaining 1 cup Parmigiano-Reggiano and up to 1/2 cup more pasta water to maintain a creamy sauce. Serve sprinkled with the crispy prosciutto, more Parmigiano-Reggiano and another drizzle of olive oil, if desired.

Nutrition

Nutrition

Nutrition Serving Size
6
per serving
Calories
701
Amount/Serving % Daily Value
Carbs
64 grams
Protein
35 grams
Fat
33 grams
Saturated Fat
11 grams
Cholestrol
47 milligrams
Sodium
1137 milligrams
Fiber
4 grams
Sugar
4 grams
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7 reviews & comments

  • Author's avatar image
    Melissa - Feb 14

    why do you have to sign in each time to print the recipe if you have an account? can’t you stay signed in? it is not user friendly to have to sign in each time to print the recipe if you have an account.

    Giadzy - Feb 14

    Hi Melissa, this may be due to your cleaning out you browser cache! Sometimes information and data will be erased when your browser’s history has been erased. If this continues to happen with this in mind let us know :)

  • Author's avatar image
    Katherine-Marie - Sep 26
    ★★★★★
    ★★★★★

    I make this dish at least once a month, it’s my husband’s and sons’ favorite side dish!! It’s easy, fast and delicious. I get the prosciutto and fresh English peas from Trader Joes.

  • Author's avatar image
    Alexander - Sep 05
    ★★★★★
    ★★★★★

    Laura, I substituted pancetta for the prosciutto. Delicious as week and less salty

  • Author's avatar image
    Julie - Jun 22

    Delizioso! So good. Your recipes never disappoint. Sadly, we didn’t use the pastas you suggest as all we had on had was linguine, and rotini, which needed to be used. I can see why you recommend a “looser” pasta to attract the sauce. Next time we will use Cavatappi – love that pasta shape! Still delicious. Thank you!

  • Author's avatar image
    Laura Morris - Jun 09

    I made it today and we loved the flavor of this dish. But it turned out to be too salty for us. Prosciutto is very salty, pasta water is salty, Parmesan is salty too. Where could I cut salt here? Thank you.

  • Author's avatar image
    Denise Whitney - Jun 09

    I made this last night. Easy when you already have the Parmesan and prosciutto in the fridge. It was fabulous!!!!!!! Very simple ingredients that go magically together. I did have frozen peas but I also had fresh picked sugar snap peas from the garden so I substituted them fresh. They added a nice crunch!. Peas and prosciutto are delicious together. Oh I want some for breakfast now.

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