Spaghetti Al Sugo Di Piselli E Prosciutto Di Parma


1/4 lb. Prosciutto di Parma ®, in one piece
2 small garlic cloves, peeled
15 sprigs Italian parsley, leaves only
5 tablespoons olive oil
1 pound fresh peas, shelled
1 pound “tiny tender” frozen peas
2 cups chicken or meat broth
freshly ground black pepper
1 pound spaghetti
15 sprigs Italian parsley, leaves only, for garnish

How to make the SPAGHETTI AL SUGO DI PISELLI E PROSCIUTTO DI PARMA – Spaghetti with Peas and Prosciutto di Parma ®:

Cut Prosciutto di Parma ® into small pieces. Finely chop the garlic and coarsely chop the parsley.

Heat the olive oil in a medium-sized saucepan over low heat. When the oil is warm, add the Prosciutto di Parma ® and the chopped ingredients and saute for five minutes, stirring occasionally with a wooden spoon. Add fresh or frozen peas to the saucepan and saute for 10 minutes. Start adding the broth 1/2 cup at a time. Simmer, adding more broth as needed until the peas are soft. If fresh peas are used, cover saucepan while simmering. Season with salt and pepper.

To cook the pasta, bring a large pot of water to boil over medium heat, adding salt to taste. When water comes to full boil, add the pasta and cook for eight to ten minutes.

Drain the pasta and add it to the saucepan. Mix very well. Cook for one minute more, mixing continuously, while the pasta absorbs some of the sauce. Transfer to a large warmed serving platter and sprinkle with parsley leaves. Serve hot.

Courtesy of Giuliano Bugialli

Serves 4-6

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at