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Spaghetti with Polpettine, Prosciutto and Peas

By Theo Randall, this spaghetti dish embraces a mix of polpettine, Prosciutto and peas. The light meatball recipe is finished with a good shaving of Parmesan.

From the book

Theo Randall


Polpettine are tiny veal meatballs. Their flavour is not as heavy as that of beef meatballs, and adding peas makes this quite a light, spring-like dish.

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400g minced veal
100g prosciutto, finely chopped
1 tsp chopped mint
1 teacup of dried breadcrumbs
1 organic egg yolk
75g Parmesan cheese, freshly grated, plus extra to serve
2 tbsp olive oil
75ml double cream
400g spaghetti
200g shelled new-season peas
Sea salt and freshly ground black pepper


Place the veal, prosciutto, mint, breadcrumbs, egg yolk and Parmesan cheese in a large bowl and mix together thoroughly with your hands. Add seasoning, then roll the mixture into little balls about 4cm across.

Heat the olive oil in a large frying pan and add the meatballs one by one, making sure they are not too close to each other Cook carefully, turning over each ball individually so they cook evenly, for about 10 minutes, until cooked through. Drain any excess fat from the pan, then add the double cream and cook gently for 5 minutes.

Cook the spaghetti in a large pan of boiling salted water adding the peas after 4 minutes. When the pasta is al dente, drain and toss with the meatballs. Cook over a low heat for a couple of minutes, then serve with black pepper and Parmesan.


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