How to make Garganelli al Prosciutto

Why cooks start here

Garganelli al Prosciutto is cooked in Emilia. The flavor comes from the ingredients in this recipe and the way that place finishes the bowl.

Garganelli al Prosciutto finds its roots in the culinary traditions of Emilia, a region celebrated for its pasta-making prowess. Typically enjoyed during leisurely lunches, this dish embodies the straightforward elegance of Italian cuisine, where simplicity and quality ingredients converge. Each element is carefully chosen to reflect the region's devotion to flavor, from the hand-rolled garganelli to the delicate slices of prosciutto. In this dish, the tender garganelli cradles a luxurious combination of velvety cream, sweet peas, and rich butter, all harmoniously intertwined with the savory depth of prosciutto. A generous dusting of Parmigiano-Reggiano adds a nutty finish, elevating the dish's comforting yet sophisticated profile. Each bite offers a balance of creamy textures and savory notes, capturing the essence of Emilia's culinary landscape in a single, satisfying bowl.