I recently made this ricotta basil pappardelle with prosciutto recipe, and honestly, it felt like a restaurant-quality meal right in my kitchen. The creamy ricotta paired with fresh basil created such a light yet rich sauce that coated every strand of pasta beautifully.
I loved how the salty, crispy prosciutto added the perfect contrast. It’s one of those dishes that looks fancy but is surprisingly easy to pull together. If you enjoy simple Italian flavors, you can also enjoy similar flavors in an Air Fryer Meatloaf Recipe that’s quick and satisfying.
Ingredients
Here’s everything you’ll need to create this creamy, flavorful pasta:
- 12 oz pappardelle pasta
Wide noodles work best because they hold the creamy ricotta sauce perfectly. - 1 cup whole milk ricotta cheese
Use fresh, high-quality ricotta for a smoother and richer texture. - 1/2 cup grated Parmesan cheese
Freshly grated melts better and adds a deeper, nuttier flavor. - 3 oz prosciutto, thinly sliced
Crisping it enhances its salty, savory taste. - 1 cup fresh basil leaves
Fresh basil is key—avoid dried for the best aroma and color. - 2 tablespoons olive oil
Use extra virgin olive oil for a more robust flavor. - 2 cloves garlic, minced
Adds depth without overpowering the delicate ricotta. - 1/2 cup reserved pasta water
Helps loosen the sauce and bind everything together. - Salt and black pepper to taste
Season carefully since prosciutto is already salty.
Note: This recipe serves 3–4 people generously, depending on portion size.
Variation
You can easily customize this recipe to suit your taste or dietary needs:
- Swap prosciutto with turkey bacon or mushrooms for a lighter option
- Use gluten-free pasta for a gluten-free version
- Replace ricotta with dairy-free ricotta alternatives
- Add lemon zest for a bright, fresh flavor twist
- Mix in spinach or peas for extra nutrition and color
Cooking Time
Here’s how long everything takes:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Large pot – for boiling pasta evenly
- Skillet or frying pan – to crisp prosciutto and cook garlic
- Mixing bowl – for combining ricotta and cheese
- Tongs – to toss pasta smoothly with sauce
- Grater – for fresh Parmesan cheese
How to Make Ricotta Basil Pappardelle with Prosciutto?
This dish comes together quickly, so I recommend prepping all ingredients before starting. The key is timing everything so the pasta and sauce are ready at the same moment. Let’s walk through the steps to get that perfect creamy texture.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions. I always cook it until al dente for the best bite. Reserve about half a cup of pasta water before draining.
Prepare the Prosciutto
Heat olive oil in a skillet over medium heat and add the prosciutto slices. Cook until they become crispy and slightly golden. Remove and set aside, keeping the flavorful oil in the pan. You might also enjoy pairing this technique with a crispy Fried Pickles Recipe Air Fryer for a fun appetizer.
Sauté the Garlic
In the same pan, add minced garlic and cook briefly until fragrant. Be careful not to burn it, as garlic can turn bitter quickly. This step builds a flavorful base for the sauce.
Make the Ricotta Mixture
In a bowl, combine ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Mix until smooth and creamy. I like to add a splash of pasta water here for extra silkiness.
Combine Pasta and Sauce
Add the drained pasta directly into the skillet with garlic. Toss gently, then add the ricotta mixture. Slowly pour in reserved pasta water while mixing until the sauce coats the pasta evenly.
Add Basil and Prosciutto
Tear fresh basil leaves and fold them into the pasta. Sprinkle the crispy prosciutto on top or mix it in lightly. The contrast of textures makes this dish irresistible.
Additional Tips for Making this Recipe Better
From my experience, these small tweaks make a big difference:
- I always use fresh ricotta instead of packaged—it gives a much creamier texture
- Don’t skip reserving pasta water; it transforms the sauce consistency
- I prefer tearing basil by hand instead of chopping to keep its flavor intact
- Crisp the prosciutto just right—not too hard, so it still has some chew
- I sometimes add a drizzle of olive oil at the end for extra richness
How to Serve Ricotta Basil Pappardelle with Prosciutto?
Serve this pasta immediately while it’s warm and creamy for the best experience. I like plating it in shallow bowls and topping it with extra Parmesan and a few fresh basil leaves for a vibrant look. A drizzle of olive oil and freshly cracked pepper adds a final touch. Pair it with a light salad or crusty bread to complete the meal beautifully.
Nutritional Information
Here’s a quick overview per serving:
- Calories: ~520 kcal
- Protein: ~20g
- Carbohydrates: ~55g
- Fat: ~24g
Make Ahead and Storage
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it just as delicious the next day.
Freezing
This pasta is best enjoyed fresh, but you can freeze it without the basil for up to 1 month. Add fresh basil after reheating for better flavor.
Reheating
Reheat gently on the stovetop with a splash of water or milk to revive the creamy texture. Avoid overheating, as ricotta can dry out.
Why You’ll Love This Recipe?
This dish is one of those comforting meals that feels special without being complicated. Here’s why it stands out:
- Quick and easy to prepare
I love how it comes together in just 30 minutes, making it perfect for busy days without sacrificing flavor. - Rich yet light flavor
The ricotta keeps it creamy without feeling heavy, and basil adds freshness. - Restaurant-quality at home
It looks elegant and tastes gourmet, but it’s incredibly simple to make. - Customizable ingredients
You can easily adapt it with different proteins, veggies, or dietary swaps. - Perfect balance of textures
The creamy pasta with crispy prosciutto creates a satisfying contrast in every bite.
If you’re craving a comforting yet elegant pasta dish, this ricotta basil pappardelle with prosciutto is definitely worth trying. Once you make it, you’ll see how effortlessly it brings Italian-inspired flavors right to your table.
Ricotta Basil Pappardelle with Prosciutto Recipe
Ingredients
Method
- Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions. I always cook it until al dente for the best bite. Reserve about half a cup of pasta water before draining.
- Heat olive oil in a skillet over medium heat and add the prosciutto slices. Cook until they become crispy and slightly golden. Remove and set aside, keeping the flavorful oil in the pan.
- In the same pan, add minced garlic and cook briefly until fragrant. Be careful not to burn it, as garlic can turn bitter quickly. This step builds a flavorful base for the sauce.
- In a bowl, combine ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Mix until smooth and creamy. I like to add a splash of pasta water here for extra silkiness.
- Add the drained pasta directly into the skillet with garlic. Toss gently, then add the ricotta mixture. Slowly pour in reserved pasta water while mixing until the sauce coats the pasta evenly.
- Tear fresh basil leaves and fold them into the pasta. Sprinkle the crispy prosciutto on top or mix it in lightly. The contrast of textures makes this dish irresistible.
Notes
- I always use fresh ricotta instead of packaged—it gives a much creamier texture
- Don’t skip reserving pasta water; it transforms the sauce consistency
- I prefer tearing basil by hand instead of chopping to keep its flavor intact
- Crisp the prosciutto just right—not too hard, so it still has some chew
- I sometimes add a drizzle of olive oil at the end for extra richness
