Homemade Fettuccine "Paglia e Fieno" with Peas, Ham, and Parmigiano cream. A classic Italian recipe full of flavor that uses fresh peas and cooked ham (prosciutto cotto). No cream, instead there is a mix of finely grated Parmigiano and pasta water which creates the perfect creaminess.
Fettuccine Piselli e Prosciutto
Fettuccine with peas and ham is another example of simple Italian cooking that uses a few ingredients to create a dish that is packed with flavor. This pasta dish is a classic, timeless recipe in any Italian household, with a few variations found.
Variations and substitutions
Pasta. Any kind of pasta would work for this dish, either homemade, like our fettuccine, or store bought, like rigatoni, penne, or linguine.
Cream. Panna, fresh, whipping cream, is sometimes present in this pasta dish, especially in the recipes from the good ol' 80s. You can use it instead of the Parmigiano cream, if you wish so.
Prosciutto cotto (cooked ham). Prosciutto crudo can be substituted, but it's more salty, so you will definitely need less. Pancetta, or bacon, are good substitutes, again, more salty, so consider adding less. If you cannot find the Italian prosciutto cotto, our North American plain cooked ham will work.
Ingredients
- Fettuccine (we used frozen homemade fettuccine paglia e fieno).
- Extra virgin olive oil. Whether Italian, Greek, Tunisian, or from California, just make sure it is a good quality, better if cold pressed and not from a blend of olives from different countries.
- Onion. The best compliment to peas, as in this simple side dish.
- Fresh peas. The best when in season, however, frozen can be used. We usually avoid canned peas.
- Salt & pepper. Always add less, taste for seasoning and adjust to your liking.
- Water. To cook the peas.
- Ham. We asked the deli to cut a thick slice of prosciutto cotto that we cubed.
- Parmigiano. Please, use authentic Parmigiano Reggiano and grate it yourself. Do not buy the grated "Parmesan" in a jar which is full of preservatives and tastes nothing like the real one.
- Pasta water. Mixed with the grated Parmigiano, it is needed to make the cream.
Kitchen Tip
Homemade, fresh pasta can be frozen. When using, do not thaw, but add to the pot with salted boiling water when still frozen. It will take 2-3 additional minutes to cook. Since homemade pasta is more delicate than store bought, we do not drain, but scoop out with a slotted spoon/spider and place in the pan with the sauce.
Preparation
- Step 1: In a large saute pan over medium heat, add the evo oil and the minced onion. Saute for 2 minutes, then add the peas. Stir, adjust with salt and pepper, and saute the peas and onion for about 2 minutes. Add the water and cover with a lid. Turn the heat to low medium. Cook for about 10 minutes.
- Step 2: Uncover, add the cubed ham and stir. Cook the pea and ham mixture for about 5 minutes. Taste for seasoning and adjust. Turn off the heat.
- Step 3: Add a pot with plenty of salted water on the stove top on medium-high heat. Salt the water. When it starts to boil, add your fettuccine and cook until al dente. Homemade fettuccine cook in about 5 minutes. Scoop out the fettuccine with a slotted spoon and place in the pan with the peas and ham.
- Step 4: Toss the fettuccine with the peas and ham. To make the Parmigiano cream, add some pasta water to the finely grated Parmigiano and whisk into a cream, stirring vigorously to blend. Add more pasta water if you see it needs some liquid.
Pro Tip
To grate the Parmigiano properly for this type of recipes, it is important to use the finest side of your grater. The Parmigiano should be like sand and not in strands. Use this technique also when making the classic Roman sauces: Cacio e Pepe, Gricia, Carbonara and Amatriciana.
Plate the fettuccine, adding on top some of the creamy pea and ham mixture.
Homemade Fettuccine with Peas and Ham - the taste test
All in all, the fettuccine are perfectly al dente, that means they have a slight bite to them. Do you know that al dente, not overcooked pasta is easier to digest? Overall, the sauce is balanced: sweet from the peas and onion, savoury from the ham, creamy and with a touch of umami thanks to the Parmigiano cream.
Why would you want to make this Homemade Fettuccine with Peas and Ham
First of all, you will have an authentic Italian pasta recipe on your repertoire. Then, it is quite easy to execute, and fast, making it a great weeknight meal. Whether you use homemade pasta, or store bought, this Homemade Fettuccine with Peas and Ham is also convenient and economical.
Thanks for sharing some time in our kitchen. We love inspiring you to cook real Italian food!
Buon Appetito!
PrintHomemade Fettuccine with Peas and Ham
Homemade Fettuccine "Paglia e Fieno" with Peas, Ham, and Parmigiano cream. A classic Italian recipe full of flavor that uses fresh peas and cooked ham (prosciutto cotto). No cream, instead there is a mix of finely grated Parmigiano and pasta water which creates the perfect creaminess.
Ingredients
- 350 g fettuccine (we used our homemade fettuccine paglia e fieno)
- 3 tablespoons extra virgin olive oil
- ½ cup (1 medium) onion, minced
- 190 g (1 cup) fresh peas
- salt & pepper to taste
- ¾ cup water
- 130 g (1 cup) ham (prosciutto cotto), cubed
- ½ cup Parmigiano, finely grated
Instructions
- In a large saute pan over medium heat, add the evo oil and the minced onion.
- Saute for 2 minutes, then add the peas.
- Stir, adjust with salt and pepper, and saute the peas and onion for about 2 minutes.
- Add the water and cover with a lid. Turn the heat to low medium. Cook for about 10 minutes.
- Uncover, add the cubed ham and stir. Cook the pea and ham mixture for about 5 minutes. Taste for seasoning and adjust. Turn off the heat.
- Add a pot with plenty of salted water on the stove top on medium-high heat. Salt the water. When it starts to boil, add your fettuccine and cook until al dente. Homemade fettuccine cook in about 5 minutes.
- In the meantime, make the Parmigiano cream. Add the finely grated Parmigiano to a bowl, add a ladle of pasta water and whisk until smooth and creamy.
- Scoop out the fettuccine with a slotted spoon and place in the pan with the peas and ham. Toss, the add the Parmigiano cream and stir vigorously to incorporate. Add some more pasta water if you see it needs some liquid.
- Plate the fettuccine, adding on top some of the pea and ham mixture.
- Buon appetito!
I love baking and kneading dough because it takes me to a happy place in my soul.
Mikayla says
Pasta dinners are a must at our house, we loved the peas and ham in this one, we will have it again and again.
Thank you! Peas and cooked ham is a classic tasty Italian combination we love.
Bernice says
This is the perfect bowl of comfort food for us and the best way to use up leftover ham. It's worth making the fettuccine from scratch for an extra treat!
Thank you, Bernice! The classic combination is with these two types of fettuccine, but it works well even with store bough pasta.
veenaazmanov says
Would love to try this Flavorful Italian Dish. Interesting combination of Ham and Peas as well the creaminess too. Definitely delicious.
Thank you, Veena. If you get the chance to try it, we assure you it is a great Italian recipe to have on the repertoire 😉 .
Vicky says
This was such a great recipe, it turned out wonderful! I had to use frozen peas, but still delicious!
Thank you, Vicky! Frozen peas are great, as well.
Erin says
This looks incredible! Peas and ham is such a classic combination, but I've never tried it in pasta. I'll have to try this!
It's a classic Italian combination on pasta! Hope you try it! Thank you!
Tammy says
This is such a comforting plate. I love how easy it comes together too...perfect evergreen meal for any night of the week!
Thank you! Pasta is always a comforting meal and this one, especially, for us 🙂 .
Cathleen says
My toddler always requests fettuccini for dinner, and he went nuts for this one! Thank you so much for such a great recipe!!
You're welcome! We're so happy to hear that 😉 !.
Lori | The Kitchen Whisperer says
Such a lovely recipe that is perfect any night of the week! I didn't have ham but had some pancetta so I swapped that instead. I LOVED the peas in this! So light, bright, and comforting!
Thank you! Pancetta is great in there, too! Glad you enjoyed it.
Giangi Townsend says
I love it! I especially love how the Parmigiano and pasta water make the dish creamier. My son is coming home this weekend, and I will definitely prepare this again. Thank you.
Thank you! Can't wait for your son to try it! It's one of our favorites!
Jenny says
Wow, this is delish! It's so hearty and easy, and we all loved it. I used fresh fettuccine (I bought it), and it was fantastic.
Happy to hear you loved it!
Ashley says
I am in love with this recipe. Creamy Italian pasta dishes are my favorite, but I can't handle the cream since I'm lactose intolerant (hard cheeses don't bother me). How exciting that this dish gets its creaminess from grated Parmesan cheese and pasta water.
The real Parmigiano Reggiano is actually dairy-free, so it's perfect if you're lactose intolerant. I cannot say the same for the Parmesan. Hope you try it!