One-Pot Tortellini with Prosciutto and Peas

By Ali Slagle

Updated April 16, 2025

One-Pot Tortellini with Prosciutto and Peas
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5(8,567)
Comments
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Luxurious in the end result but not in process, this quick, one-pot pasta features crisp shards of salty prosciutto, soft pillows of tortellini and bright pops of sweet peas in a silky lemon cream sauce. The dish is inspired by pasta alla papalina, a more delicate carbonara that uses prosciutto instead of guanciale and Parmesan instead of Pecorino. While pasta alla papalina often uses long noodles, this dish uses tortellini and cooks them right in the broth and heavy cream: No waiting for a pot of water to boil, and the starch from the pasta helps the cream thicken into a sauce. Serve alongside an arugula salad or seared asparagus. You can use bacon instead of prosciutto, which will add some smokiness.

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Ingredients

Yield:4 servings
  • 1½ tablespoons unsalted butter, plus more if needed
  • 4slices prosciutto (about 2 ounces)
  • 1shallot, finely chopped
  • 16 to 20ounces refrigerated cheese tortellini
  • 2cups (10 ounces) frozen peas (no need to thaw)
  • 1cup chicken broth
  • 1cup heavy cream
  • ¼teaspoon ground nutmeg (optional)
  • Salt and black pepper
  • Zest and juice of ½ lemon (about 1½ teaspoons zest plus 1½ tablespoons juice)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

753 calories; 37 grams fat; 22 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 78 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 29 grams protein; 1082 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large nonstick skillet, melt the butter over medium. Add the prosciutto in a single layer and cook, flipping halfway through, until golden and crisp, 2 to 4 minutes. Press occasionally with a spatula to ensure even crisping and reducing the heat as necessary if the fat begins to smoke. Transfer the prosciutto to a plate, leaving the fat in the pan.

  2. Step 2

    To the skillet, add the shallot and cook over medium until softened, 2 to 4 minutes, adding about ½ tablespoon butter if the pan is dry. Add the tortellini, peas, chicken broth, heavy cream and nutmeg (if using) and season with salt and pepper. Simmer over medium-high, stirring occasionally, until the pasta and peas are tender, 3 to 5 minutes. (The sauce will thicken as it cools.) Turn off the heat and stir in the lemon zest and juice. Season to taste with salt and pepper. Crumble the prosciutto on top.

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Ratings

5 out of 5
8,567 user ratings
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Comments

Melissa

The introductory notes talk about "Parmesan instead of Pecorino," yet Parmesan isn't listed as an ingredient.

Lucie

Honestly, cooking anything in the kitchen together with friends or family sounds like a nightmare I would prefer to avoid.

Maris

Absolutely delicious! Made exactly as is on a Sunday night and LOVED it!

Leah

Quick and easy. I used 1/2c whole milk instead of heavy cream to save some calories. I also added 2c broccoli. Next time I'll add chicken for some protein.

Carolyn

Made as written, it was more than 4 servings. Lots of leftovers, and wondering how to reheat it in the best way.

Bob

I made it as written (using porchini mushroom ravioli) and it was excellent. The chicken broth + heavy cream combo produced a medium-bodied sauce that brings the dish together. Lemon zest and juice give it essential lift and brightness to offset the creaminess. Love the one-pan cooking! Next time I'll try: 1. fry the prosciutto in olive oil - using 1 1/2 TBS butter makes it too greasy. 2. add the peas toward the end of cooking time. 3. finish with white pepper and/or basil leaves.

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