Quick creamy pasta with prosciutto, peas, and arugula from The Food Lab: Better Home Cooking Through Science (page 713) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KillaBee2k5 on March 31, 2022

    Quick and a bit healthier than normal alfredo. The prosciutto really elevates the dish.

  • e_ballad on August 23, 2020

    I’m doing what I usually hate in reviews: commenting on a recipe when I’ve made a significant substitution, in this case, bacon for prosciutto. But in these crazy covid times... I can report that if you choose to make this substitution, the result will be delicious. I can only imagine that the prosciutto would be even more so.

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