Garganelli Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt.

Add 12 oz garganelli and cook according to package directions until al dente (usually 8–10 minutes for dried; 2–4 minutes for fresh). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

While the pasta cooks, heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon truffle butter. Once butter melts and begins to foam, add the minced shallot and cook 1–2 minutes until translucent and soft, stirring frequently.

Add the minced garlic and cook 30 seconds until fragrant, careful not to brown.

Add 1 cup thawed peas to the skillet and cook 1–2 minutes until warmed through.

Pour in 1 cup heavy cream and bring to a gentle simmer. Reduce heat to medium-low and simmer 2–3 minutes to slightly thicken.

Stir in 3 tablespoons grated Parmesan until melted and incorporated. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. If the sauce is too thick, add pasta cooking water a few tablespoons at a time to reach a silky consistency (reserve at least 1/4 cup).

Taste and adjust seasoning. If you want brighter flavor, add the optional 1 teaspoon lemon zest now and stir to combine.

Add the drained garganelli directly to the skillet with the sauce. Toss gently to coat, adding reserved pasta water as needed to loosen the sauce so it clings to the pasta (about 2–4 tablespoons).

Tear 4 oz prosciutto into strips and add to the pasta, tossing once to distribute. Heat through for 30–60 seconds (do not overcook the prosciutto; it should warm but retain some texture).

Turn off heat and, if desired, stir in an additional 1 tablespoon unsalted butter for extra sheen. Taste and adjust salt/pepper.

Plate the garganelli and garnish with 2 tablespoons extra Parmesan and 1 tablespoon chopped parsley. Serve immediately.