The magic of mascarpone makes for an unbelievably delicate and light sauce, with pops of sweet from the peas and deep but subtle saltiness from the crispy prosciutto

Best served with homemade fettuccine, but go ahead and use the store-bought stuff in a pinch.

Chicken Pesto Spaghetti Squash


  • 3/4 cup prosciutto, thinly sliced and diced
  • Fettuccine
  • 3/4 cup frozen peas
  • 2 tbsp butter 
  • 3/4 cup heavy cream
  • 3/4 cup mascarpone cheese
  • Shallot, diced
  • 3 cloves garlic, sliced
  • 3/4 cup parmesan cheese, grated
  • Salt
  • Pepper


Step 1

Preheat oven to 400 degrees.

Step 2

Lay proscuitto on a parchment-lined tray, curling into little individual bundles to avoid burnt edges.

Cook for about 7 minutes, checking frequently.

Remove from tray and cool on rack.

Step 3

Cook your fettuccine in boiling water that’s been salted like the sea.

Step 4

Crumble your crispy prosciutto.

Step 5

Saute shallot and garlic in butter.

Add cream, bring to a simmer.

Incorporate mascarpone and parmesan. Season with salt and pepper as needed.

Sprinkle in your peas.

Add cooked pasta to sauce and toss with crispy prosciutto bits. 

If your sauce is too thick, add a splash of pasta water to thin. 

Step 5

Serve topped with shaved parmesan and fresh cracked pepper.


Big thanks to Family Style Food for the guidance on getting my crispy prosciutto just right.