Fried prosciutto and mushrooms is a quick, satisfying pasta dinner you can have on the table in about 30 minutes. If you love bacon, try fried prosciutto — it’s crisp, savory and even meatier in flavor.
- What is Prosciutto?
- Ingredients
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- Recipe
What is Prosciutto?
Prosciutto is dry-cured Italian ham typically sliced paper-thin and eaten uncooked. The curing process preserves the meat and concentrates flavor, giving prosciutto its delicate, salty-sweet profile. While it’s commonly enjoyed raw in thin slices, frying prosciutto adds a crisp texture and a deeper, more savory character that works beautifully with mushrooms and cream-based sauces.
Here is the fried prosciutto just after cooking, draining on a paper towel. It crisps like bacon but retains a richer, meatier bite — perfect for tossing into pasta.
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Ingredients
This recipe uses green onions for a fresh, mild onion flavor, but regular onions or scallions are fine substitutions. The ingredients are simple and come together quickly to make a creamy, savory sauce with tender mushrooms and crisp prosciutto.
Cooking the mushrooms and aromatics in the prosciutto oil adds depth to the sauce. Finish with cream, butter and Parmesan for a rich coating that clings to the pasta.
Turn off the heat before adding the cream and butter if you prefer a gentler finish; the sauce will thicken slightly as it cools. Pair with your favorite pasta and garnish with extra green onions and Parmesan.
This dish is easy, elegant and comforting. It impressed family members and makes a wonderful weeknight or weekend meal. Enjoy!
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More Quick Dinner Recipes
For another fast and flavorful pasta, try an easy pasta dinner with basil and toasted pine nuts. Simple swaps like different pasta shapes, mushrooms or herbs make this style of dish versatile.
Recipe
For more information, check the recipe details in the attached 24Bite® post.
Ingredients
- 8 ounces Fettuccine Pasta (or linguine or other pasta)
- 3 ounces Prosciutto (presliced)
- 2 tablespoons Olive Oil
- 4 ounces Baby Bella Mushrooms, chopped
- 3 Green Onions, chopped
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Crushed Dried Basil
- ½ cup Chicken Stock
- ¼ cup Heavy Cream
- 3 tablespoons Unsalted Butter
- ¼ cup Parmesan Cheese
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- In a large skillet over medium-high heat, heat the olive oil and fry the prosciutto until crispy. Drain on paper towels and roughly crush; reserve half for garnish.
- In the same skillet over medium-high, cook the mushrooms and half of the green onions until tender, about 5 minutes. Start the pasta cooking and set the timer for the minimum stated time because it will finish cooking in the sauce.
- Reduce heat to medium. Add black pepper, dried basil, chicken stock, heavy cream and the cooked prosciutto. Simmer until the liquid reduces by about half, 5–6 minutes.
- Stir in the butter and Parmesan until melted and combined. Drain the pasta and add it to the skillet, tossing and cooking for 3–4 minutes until most of the sauce is absorbed. Serve garnished with the remaining green onions, crushed prosciutto and extra Parmesan. Serves 4.
Notes
The sauce will thicken as it cools. If refrigerated, loosen with a splash of cream or a bit of water when reheating. Garnish with remaining green onions, crushed red pepper flakes and extra Parmesan if desired.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates; calculate values based on the specific ingredients and packaging you use if you have dietary concerns. 24Bite®, Kim Guzman and Christian Guzman are not responsible for adverse reactions or outcomes from using these recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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