⏱ 25 min
Italian
Creamy Garlic Tuscan Pasta
Velvety garlic parmesan cream sauce with sun-dried tomatoes, baby spinach, and perfectly cooked penne.
If you appreciate Italian meals that deliver bold flavor with minimal cleanup, making this Creamy Tagliatelle with Peas is sure to become a weekly ritual. By uniting egg tagliatelle or fettuccine pasta, sweet green peas and prosciutto or pancetta, into strips in just 20 min, every forkful yields that comforting balance of savory richness and rustic Mediterranean warmth.
Ingredients
4 servings
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Step-by-Step Instructions
1
Boil Tagliatelle Pasta & Peas
Bring a large pot of salted water to a rolling boil. Add fresh egg tagliatelle pasta and cook for 6 to 8 minutes until al dente. Add frozen peas during the final 2 minutes of boiling. Reserve ½ cup starchy pasta water before draining pasta and peas.
2
Crisp Prosciutto & Garlic Butter
While pasta cooks, melt unsalted butter with olive oil in a large deep skillet over medium heat. Add diced prosciutto and sauté for 3 to 4 minutes until golden and crispy. Add sliced garlic and cook for 1 minute until fragrant.
3
Emulsify Cream & Parmesan Sauce
Reduce heat to low. Pour in heavy cream and simmer for 2 minutes. Add cooked tagliatelle, green peas, grated Parmigiano-Reggiano, and 3 tablespoons reserved pasta water into the skillet. Toss vigorously for 1 to 2 minutes until the sauce coats every ribbon of pasta.
4
Garnish & Serve Hot
Divide into warm pasta bowls. Top with extra grated Parmigiano-Reggiano, cracked black pepper, and fresh Italian parsley. Serve immediately!
Chef Amara’s Kitchen Secrets & Pro Tips
- Chef's Secret for Silky Sauce: The reserved starchy pasta water is liquid gold! Starch binds the fat in heavy cream and butter with parmesan cheese into a silky restaurant glaze.
- Fresh vs Frozen Peas: Petite frozen sweet peas work brilliantly. Adding them in the last 2 minutes of pasta boiling keeps them bright green and sweet.
- Vegetarian Adaptation: Omit prosciutto and add a pinch of smoked salt or toasted pine nuts for crunch.
1. Build Deep Flavor from the Fond: When browning ingredients, scrape up the caramelized golden bits (fond) from the pan bottom with a splash of liquid. That concentrated brown crust is where true savory umami lives. 2. Protect Minced Garlic from Burning: Garlic cooks and turns fragrant in just 30 to 45 seconds. Add it toward the end of sautéing onions or aromatics so it perfumes the dish without acquiring a bitter edge. 3. Chef's Kitchen Secret: Chef's Secret for Silky Sauce: The reserved starchy pasta water is liquid gold! Starch binds the fat in heavy cream and butter with parmesan cheese into a silky restaurant glaze.
Chef’s Cooking Guide & FAQs
Troubleshooting & Quick Fixes
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Troubleshooting & Quick Fixes
- What if the Sauce for Creamy Tagliatelle with Peas Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
- How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.
Storage, Freezing & Reheating Guidelines
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Storage, Freezing & Reheating Guidelines
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water, broth, or olive oil over low heat until steaming. If freezing pasta bakes or sauces, freeze for up to 3 months and bake from frozen at 350°F.
Frequently Asked Questions
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Frequently Asked Questions
Q: Can I substitute gluten-free pasta? A: Yes, high-quality corn and brown rice pasta holds up wonderfully in this sauce. Cook 1 minute less than package directions to maintain al dente bite.
Q: Can I prepare the sauce in advance? A: Yes, Italian sauces often taste even better the next day as the herbs, garlic, and aromatics meld overnight in the refrigerator.
Home Cook Community
Kitchen Notes & Discussion
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