Quick and creamy pasta dish!
Enjoy this creamy pasta with peas and ham! A quick, budget-friendly meal.
Key takeaways
- Emulsify cream and butter carefully to prevent separation.
- Control heat to achieve the right sauce consistency.
- Season adequately to enhance the dish’s flavor.
- Use al dente pasta to maintain texture in the dish.
Creamy Pasta with Peas & Ham
Ingredients
- 8 oz ditalini pasta (uncooked)
- 1 cup frozen sweet peas
- 8 oz ham steak
- 1 tbsp salted butter
- ½ cup heavy cream
- ¼ cup Parmesan cheese (grated)
- ¼ tsp black pepper (freshly cracked)
- ¼ tsp salt
Instructions
- Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and cook for 8-10 minutes until tender. Add the frozen peas and continue to cook for one minute, then drain the pasta and peas in a colander.
- While the pasta is cooking, dice the ham into small pieces. After draining the pasta and peas, add the diced ham and butter to the pot. Cook over medium heat, stirring often, until the ham has browned, about 5 minutes.
- Add the drained pasta and peas back to the pot along with the heavy cream. Stir and heat over medium until the cream is hot, about 2-3 minutes, dissolving the browned bits off the bottom of the pot as you stir.
- Remove the pot from the heat, sprinkle the grated Parmesan over the pasta, and stir to combine. Season to taste with salt and pepper, then serve.
Notes
The technique that makes it
The key to a successful creamy pasta with peas and ham lies in the emulsification of the heavy cream and butter. When heated, the butter melts and combines with the cream to create a rich sauce. It’s important to control the heat; too high can cause the cream to separate, while too low may not allow the sauce to thicken properly. Additionally, using freshly cracked black pepper enhances the dish’s flavor profile, while the Parmesan cheese not only adds creaminess but also contributes to the sauce’s thickness through its starch content.
Troubleshooting
- Issue: Sauce is too thin. Fix: Increase heat slightly and let the sauce simmer for a few more minutes to reduce and thicken.
- Issue: Sauce curdles. Fix: Lower the heat immediately and whisk vigorously; adding a bit of pasta water can help bring it back together.
- Issue: Pasta is overcooked. Fix: Cook pasta al dente by checking for doneness a minute or two before the package instructions suggest.
- Issue: Flavor is bland. Fix: Increase seasoning with additional salt and freshly cracked pepper; consider adding garlic or onion for depth.
Substitutions
- Pasta: Substitute ditalini with penne or fusilli for a different shape that holds sauce well.
- Ham: Use cooked bacon or pancetta for a smoky flavor that complements the creaminess.
- Heavy cream: Replace with half-and-half for a lighter sauce, though it won’t be as rich.
- Parmesan cheese: Use Pecorino Romano for a sharper flavor profile, enhancing the overall taste of the dish.
Pro tips
Pro tip: Best served immediately while hot!
Frequently asked questions
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used instead of frozen. However, they will require a shorter cooking time, so add them to the pasta in the last few minutes of cooking to ensure they remain bright and tender.
What can I serve with creamy pasta with peas and ham?
This dish pairs well with a simple green salad or garlic bread. The freshness of a salad balances the richness of the pasta, while garlic bread offers a delightful crunch.
Can I make this dish vegetarian?
Yes, you can make it vegetarian by omitting the ham and adding sautéed mushrooms or spinach for added flavor and texture. You may also increase the amount of cheese for richness.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of milk or cream to restore the sauce’s consistency.
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