The ultimate summer dish: Spring pea and burrata pasta with prosciutto

Rich and creamy, this pasta with burrata, peas and prosciutto sounds almost too good to be true. 


  • 1 pound bucatini pasta 
  • 4 eggs
  • 1/3 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 1/2 cup freshly grated parmesan
  • Salt and freshly ground black pepper to taste
  • Pinch of chili or crushed red pepper flakes
  • 6 tablespoons butter, cubed or melted 
  • 1 1/2 cups fresh or frozen peas, thawed
  • 12 slices fresh prosciutto roughly torn
  • 8 ounces burrata cheese
  • Fresh watercress
  • Olive oil for drizzling


  1. Bring a large pot of salted water to boil. Cook the pasta as directed on box, until al dente.
  2. While pasta boils, whisk the eggs in a bowl.
  3. Add the parmesan to the eggs.
  4. Chop and add basil and parsley to the mixture with a pinch of salt, pepper and crushed red pepper flakes. Whisk well. 
  5. Once pasta is finished cooking, drain and put back into the original pot used to boil.
  6. Quickly add the egg mixture to the hot pasta and toss for 2-3 minutes so the eggs cook and form a creamy sauce.
  7. Add the butter and peas and toss once more. Season with salt and pepper to taste.
  8. Add the prosciutto and toss again.
  9. Top your dish with burrata, a drizzle of olive oil and fresh watercress.

If you enjoyed reading this article, you might also like making this goat cheese quiche.

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