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Ricotta Basil Pappardelle with Prosciutto Recipe
Ash Tyrrell

Ricotta Basil Pappardelle with Prosciutto Recipe

I recently made this ricotta basil pappardelle with prosciutto, 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
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 12 oz pappardelle pasta
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 3 oz prosciutto thinly sliced
  • 1 cup fresh basil leaves
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1/2 cup reserved pasta water
  • Salt and black pepper to taste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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