Prosciutto Linguine

Oh my this pasta is to die for. Creamy and delicious with crispy, salty little pieces of prosciutto in every bite.

For a vegetarian option you could swap the prosciutto for little pieces of steamed broccoli.

I love it with cracked black pepper and extra parmesan. Of course you could use any pasta but linguine works best in my opinion.

Tear up some fresh basil and pour yourself a glass of chilled white wine.

Serves 2


150g linguine

4 slices prosciutto – snapped into smallish pieces

1 tablespoon butter

1 tablespoon grated fresh parmesan ( and extra to serve)

Splash or two of white wine

100ml double cream

Salt and cracked black pepper to season

1 large clove garlic – minced

2 tablespoons pasta water

Glug olive oil

Knob of butter to swirl through the pasta as soon as it’s cooked

1 vegetable stock cube

Basil to serve (optional)


Cook your pasta in a large pan of boiling salty water. I sometimes add 1 vegetable stock cube too. Stir every now and then. Set the timer to end according to your pasta cooking time instructions or feel free to make your own.

While your pasta is bubbling away with only a few minutes to go, in a large pan, pan fry your prosciutto in a glug of hot olive oil and add a splash of wine , your minced garlic and 2 tablespoons of the pasta water. Stirring all the while.

When your pasta is ready, drain and swirl through a knob of butter immediately. Add this to the pan of prosciutto ingredients.

Now swirl through your double cream, parmesan and season with salt and cracked black pepper.

Swirl around to mix together and serve immediately.

Tip: Serve with extra grated fresh parmesan cheese and some cracked black pepper for added deliciousness.