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Strozzapretti Pasta with Prosciutto di Parma®, Peas, Truffle Cream



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1 rating


3 oz. butter
1 oz. extra virgin olive oil
6 tbsp. (2 oz.) minced shallots
3 tbsp. (1 oz.) finely chopped garlic
1 1/2 qt. heavy cream
4 tsp. finely chopped fresh thyme
1 leaf bay Leaf
4 tsp. white truffle oil
1 tsp. fresh lemon juice
salt, to taste
1/2 tsp. ground black pepper
1 1/2 lb. (6 cups) strozzapretti pasta
8 oz. (1 1/2 cups) English peas, fresh blanched or frozen, defrosted
6 oz. Parmigiano Reggiano
12 oz. thinly sliced Prosciutto di Parma®, cut in 1" wide strips


  1. 1
    To prepare Truffle Cream: In a saucepan, heat the butter and olive oil. Add shallots and garlic; gently sauté until lightly browned. Add heavy cream, thyme and bay leaf, simmer until the cream has been reduced by half; remove bay leaf. Season with truffle oil, lemon juice, salt and pepper. Set aside.
  2. 2
    To prepare pasta: In 1 1/2 gal. of lightly salted water cook the pasta until slightly under al dente, about 8 minutes. Drain. (This may be done in advance).
  3. 3
    To assemble: In a sauté pan large enough to hold all of the ingredients, add the Truffle Cream; warm slightly. Add cooked, drained pasta; continue to warm, tossing occasionally. Add Prosciutto di Parma, Parmigiano Reggiano and peas; heat gently. Adjust seasonings if necessary. Drizzle each portion with some additional truffle oil; garnish with Prosciutto di Parma strips and Parmigiano Reggiano shavings, if desired.


Penne or ziti may be substituted for the strozzapretti

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preparation methods
cuisines European, Italian
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