Parma Ham Recipes: Creamy Lemon Pasta

This creamy lemon tagliatelle is a simple Italian-inspired way to use Parma ham, with peas, Parmesan and a light cream sauce. The ham’s savory, delicate flavor works especially well when folded in at the end, so it stays tender rather than turning crisp or overly salty.

Ingredients

4 quarts (3.8 L) water
2 teaspoons (10 g) kosher salt, for the pasta water
12 ounces (340 g) dried tagliatelle
1 tablespoon (14 g) unsalted butter
1 tablespoon (15 ml) olive oil
1 medium shallot, finely chopped (about 40 g)
2 garlic cloves, minced (about 6 g)
¾ cup (180 ml) heavy cream
1 cup (145 g) frozen peas
¾ cup (60 g) finely grated Parmigiano-Reggiano
4 ounces (115 g) thinly sliced Parma ham, torn into bite-size ribbons
1 teaspoon (2 g) finely grated lemon zest
1 tablespoon (15 ml) fresh lemon juice
½ cup (120 ml) reserved pasta water, as needed
¼ teaspoon (0.5 g) freshly ground black pepper
2 tablespoons (8 g) chopped flat-leaf parsley

Instructions

Get organized. Set a large pot of water over high heat and bring it to a boil while you chop the shallot and garlic, grate the cheese, zest and juice the lemon, and measure the remaining ingredients. The prep time allows for the water to heat while you work. Add the kosher salt once the water boils.
Make the cream-and-pea sauce. In a wide skillet or saucepan, warm the butter and olive oil over medium heat. Add the shallot and cook for 2 to 3 minutes, stirring, until softened but not browned. Stir in the garlic for about 30 seconds, just until fragrant. Pour in the cream, add the peas, and bring the mixture to a gentle simmer for 3 minutes. Do not let it boil hard. Take the pan off the heat while the pasta cooks.
Cook the tagliatelle. Add the pasta to the boiling water and cook according to the package directions, usually 9 to 11 minutes, stirring during the first minute so the ribbons do not stick together. Check a strand near the lower end of the suggested time; it should be tender with a slight bite. Before draining, scoop out at least ½ cup (120 ml) of the starchy cooking water.
Loosen and warm the sauce. Return the skillet to low heat. Stir in ¼ cup (60 ml) of pasta water and bring the sauce back to a gentle simmer. Add the grated Parmigiano-Reggiano a handful at a time, stirring until it melts. If the sauce looks thick or grainy, add another splash of pasta water and stir until smooth.
Toss with the pasta. Drain the tagliatelle and add it straight to the sauce. Toss for about 1 minute so the ribbons are coated. Add more reserved pasta water a tablespoon at a time if needed; the sauce should cling to the pasta rather than pool at the bottom of the pan.
Finish with Parma ham and lemon. Turn off the heat. Fold in the Parma ham, lemon zest, lemon juice and black pepper. Toss gently for about 1 minute, just long enough for the ham to warm through without frying or becoming tough. Taste before adding any extra salt, since both the ham and cheese are already savory.
Serve promptly. Divide the pasta among warm bowls and scatter the parsley over the top. Offer extra grated cheese and black pepper at the table. The sauce thickens as it stands, so serve it as soon as it is coated and glossy.

Tips

Choose thinly sliced, ready-to-eat Parma ham. Prosciutto di Parma is a dry-cured ham from the Parma area of Italy, and its protected name identifies a specific regional product. If you cannot find it, use another good-quality prosciutto crudo; the flavor may be a little different, but the recipe works the same way. Avoid thick deli ham, which has a wetter texture and a less delicate taste.
Grate the cheese finely. Finely grated Parmigiano-Reggiano melts more readily into the cream than coarse shavings. If it is hard to find, use finely grated Parmesan; it will still make a savory sauce, though the precise flavor and texture can vary. Pre-grated cheese may not melt as smoothly, so add it gradually over low heat.
Keep the sauce gentle. A hard boil can cause cream to reduce too quickly, while very high heat after adding cheese can make the sauce oily or lumpy. Take the skillet off the heat to fold in the ham, and use reserved pasta water to adjust the consistency rather than adding a large pour of cream.
Wait to season until the end. Parma ham and aged cheese both contribute salt, and pasta water is salted too. Taste after tossing everything together before adding more salt. If you want a crisp garnish, cook a separate slice of ham in a dry skillet and crumble it on top; do not crisp all the ham, since the soft ribbons are part of the dish’s texture.

Serving Suggestions

Serve this pasta as a main course while the sauce is still glossy. A crisp green salad with a simple vinaigrette balances the cream, and steamed or roasted asparagus, green beans or tenderstem broccoli make an easy vegetable side. Crusty bread is useful for the last of the sauce, although the dish is filling on its own.

For a lighter first course, divide the recipe into six smaller portions and serve it before a vegetable-forward main. A little extra lemon zest at the table gives each bowl a fresh aroma; add it sparingly so it does not overpower the ham. Keep any extra cheese on the side, because the sauce is already seasoned by the cheese folded into it.

Variations

Use another pasta shape. Fettuccine, pappardelle or linguine all catch the sauce well. Short shapes such as rigatoni or fusilli are also practical, particularly if you are serving the dish to children; use the package time as a guide and reserve the cooking water before draining.

Make it without cream. Replace the cream with ¾ cup (180 ml) whole milk and 2 teaspoons (6 g) cornstarch whisked together. Simmer gently until the sauce lightly thickens, then stir in the cheese. The result is less rich and may need a little extra pasta water to coat the noodles. Do not substitute lemon juice for the cream; it will not create a creamy sauce.

Change the vegetables. Replace peas with 1 cup (120 g) sliced mushrooms, cooked in the skillet after the shallot until their liquid evaporates, or use 1 cup (30 g) baby spinach, stirred in just before the ham. Asparagus tips cut into bite-size pieces can be boiled with the pasta for the final 2 to 3 minutes. Each swap changes the sweetness and texture, so taste the finished dish before adjusting the lemon.

Make it more lemony or peppery. Add another teaspoon of lemon juice for a brighter finish, or offer extra black pepper at the table. For a stronger cheese flavor, replace up to ¼ cup (20 g) of the Parmesan with finely grated Pecorino Romano; it is saltier and sharper, so use a lighter hand with any added salt.

Storage and Reheating

This pasta is best freshly made, when the sauce is smooth and the ham is tender. Refrigerate leftovers within 2 hours in a shallow, covered container; they keep for 3 to 4 days in the refrigerator. The sauce will thicken as it cools, and the pasta will absorb some of its moisture, so leftovers will not have quite the same silky texture as a fresh serving.

Reheat only the portion you plan to eat in a skillet over low heat with 1 to 2 tablespoons (15 to 30 ml) of water or milk per serving, stirring gently until hot. For food safety, reheat leftovers to 165°F (74°C), checked with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and stir between them so the pasta warms evenly. Avoid boiling the sauce, which can cause it to separate. Do not leave the dish at room temperature for more than 2 hours, and discard leftovers that have been left out longer.

Frequently Asked Questions

Can I use Parma ham without cooking it?

Yes. Parma ham is a ready-to-eat, dry-cured ham, so it does not need to be cooked before serving. In this recipe it is folded into the hot pasta after the heat is turned off, which warms it while preserving its soft texture. If you prefer a crisp topping, cook a small amount separately and add it just before serving.

Is Parma ham the same as prosciutto?

Parma ham, or Prosciutto di Parma, is one kind of Italian prosciutto crudo, meaning uncooked, dry-cured ham. The name Parma identifies ham made under the product’s regional standards. Other prosciutto crudo can be substituted, but its saltiness, aroma and texture may differ slightly.

Can I make the sauce ahead?

You can prepare the cream-and-pea base a few hours ahead, cool it promptly and refrigerate it covered. Rewarm it gently in a skillet while the pasta cooks, then add the cheese, pasta water, ham and lemon at the end. For the best texture, cook the tagliatelle just before serving rather than storing it mixed with the sauce.

Why did my cheese turn grainy or clump?

The pan may have been too hot, or the cheese may have gone in too quickly. Remove the skillet from direct heat, add finely grated cheese in small handfuls and stir between additions. A little reserved pasta water can help bring the sauce together; avoid letting it boil once the cheese is added.

Can I freeze this Parma ham pasta?

Freezing is not recommended for the finished dish because cream sauce and cooked pasta can become grainy or soft after thawing. Make only what you expect to eat, or refrigerate leftovers for 3 to 4 days and reheat them gently. If you want to prepare ahead, freeze the uncooked Parma ham separately according to its package guidance and make the pasta fresh.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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