Save March always feels like food months are confused about themselves. My kitchen was caught between winter cravings and spring dreams when I threw this together on a Tuesday night. The peas were practically screaming freshness from the farmers market, but there was still a chill in the air that demanded something creamy and comforting. I had leftover ham from Sunday dinner sitting in the fridge, staring at me every time I opened the door. Sometimes the best meals happen when you stop overthinking and just let ingredients do what they want to do.
I made this for my sister last week when she dropped by unexpectedly with that exhausted look people get after long workdays. She took one bite and literally went quiet for a full minute. There is something incredibly satisfying about watching someone rediscover their appetite through a simple bowl of pasta. We ended up sitting at the counter for hours picking at the serving bowl and talking about everything and nothing.
Ingredients
- 350 g (12 oz) penne pasta: The ridges catch the sauce perfectly, and I have found penne holds up better than spaghetti with cream based sauces
- 1 cup (150 g) fresh or frozen peas: Fresh peas transform this dish entirely, but frozen work beautifully if you are not in spring yet
- 2 cloves garlic, minced: Do not skip this, and do not use the pre-minced stuff from a jar
- 1 small onion, finely chopped: Yellow onions give a sweetness that balances the salty ham
- 1 cup (150 g) cooked ham, diced: Leftover holiday ham is perfect here, or grab a thick slice from the deli and cube it yourself
- 1 cup (240 ml) heavy cream: This creates that luxurious sauce that makes everything better
- 2 tbsp unsalted butter: Start your sauce with butter for depth and richness
- 1/2 cup (50 g) grated Parmesan cheese: Freshly grated makes a huge difference in how well it melts into the sauce
- 1/2 tsp freshly ground black pepper: Cream needs pepper to wake it up
- 1/4 tsp salt, plus more for pasta water: The pasta water should taste like the ocean
- 2 tbsp chopped fresh parsley (optional): Adds a little color and freshness at the end
Instructions
- Get your pasta going first:
- Bring a large pot of generously salted water to a rolling boil and cook the penne until al dente. Drain it but absolutely save that half cup of pasta water before you do.
- Build your flavor foundation:
- Melt the butter in a large skillet over medium heat and sauté the onion for about 3 minutes until it softens. Add the garlic and let it cook for just one minute more until fragrant.
- Add the ham and let it get friendly:
- Stir in the diced ham and cook for 2 to 3 minutes until it starts to brown a little and the edges get slightly crispy. This step is where the flavor really develops.
- Bring in the peas:
- Add the peas and cook for 2 minutes until they turn bright green. If you are using frozen peas, just cook them until they are heated through.
- Make it creamy:
- Pour in the cream and bring everything to a gentle simmer. Add the Parmesan, salt, and pepper, stirring until the cheese melts and the sauce starts to thicken.
- Bring it all together:
- Add the drained penne to the skillet and toss everything together until the pasta is coated. If the sauce looks too thick, add some of that reserved pasta water a splash at a time.
- Finish and serve:
- Remove from heat immediately and sprinkle with fresh parsley and extra Parmesan if you are feeling fancy. This is best served right away while the sauce is still glossy and hot.
Save This recipe has become my go-to for those nights when I want something comforting but not heavy. It somehow manages to feel like a hug while still being light enough that you do not need a nap afterward.
Making It Your Own
I have played around with this recipe more than I probably should admit. Sometimes I will add a handful of baby spinach right at the end, just until it wilts. The green against the cream sauce is beautiful and it sneaks in another vegetable without anyone complaining. Other times I will swap the ham for shredded rotisserie chicken when that is what I have on hand.
Timing Is Everything
The secret here is having everything ready before you start the cream. Once that cream hits the pan, things move fast. I learned this the hard way when I tried to mince garlic while the sauce was reducing and ended up with slightly burnt cream and a very smoky kitchen. Have your ingredients prepped and your station organized.
Perfecting The Sauce
Sauce consistency can be tricky, but I have finally figured out the sweet spot. You want it thick enough to cling to the pasta but loose enough that each bite feels luxurious. The pasta water is your insurance policy here, so do not pour it down the drain.
- If you are reheating leftovers, add a splash of cream or milk to loosen the sauce
- Grating your own Parmesan really does make a difference in how smoothly it melts
- Do not be afraid of the salt, cream needs enough salt to really shine
Save This is the kind of recipe that reminds me why I love cooking. Simple ingredients, minimal time, maximum comfort.
Kitchen Help
- → Can I use frozen peas instead of fresh?
Absolutely. Frozen peas work wonderfully and require slightly longer cooking—about 3-4 minutes until heated through. They maintain their vibrant color and sweet flavor while being more convenient and often fresher than out-of-season fresh peas.
- → What's the best substitute for ham?
Cooked chicken, turkey, or bacon are excellent alternatives that provide similar savory depth. You can also use prosciutto for a more elegant touch, or pancetta for richer flavor. Adjust seasoning as needed since different proteins have varying salt levels.
- → How do I make this sauce lighter?
Replace heavy cream with half-and-half for a noticeably lighter version that still provides creaminess. Alternatively, use a mixture of whole milk and cream, or finish with a splash of pasta water combined with butter and Parmesan for a more delicate sauce.
- → Why is reserved pasta water important?
Pasta water contains starches that help emulsify and thicken the sauce naturally while improving its silky texture. It allows you to adjust the consistency from thick to flowing without making the sauce greasy or overwhelming.
- → Can I add more vegetables to this dish?
Yes, sautéed asparagus, baby spinach, mushrooms, or sun-dried tomatoes complement this dish beautifully. Add heartier vegetables like asparagus during the pea cooking stage, and delicate greens like spinach just before serving to preserve their texture and color.
- → What wine pairs best with this pasta?
Crisp white wines like Sauvignon Blanc or Pinot Grigio balance the creamy sauce and savory ham perfectly. The acidity cuts through the richness while the wine's citrus notes echo the bright peas, creating a harmonious pairing.