Lemony Pasta With Prosciutto

6 servings
35 min

Get ready for some butter, and lots of it. Lemony Pasta with Prosciutto combines al-dente spaghetti with one stick of butter (keep reading, please), lots and lots of lemon, and a salty topping of thinly sliced prosciutto. It’s an easy pasta dinner idea with just 4 ingredients (plus salt and pepper) that’s equally as perfect for an elegant winter meal as it is for springy weeknight supper.

If cooking with that amount of butter intimidates you, I’d implore you to step outside of your comfort zone for this one. We’re supposed to do one thing per day that scares us, right?

Lemon and butter play so well together, like good kids sharing their toys. The butter brings richness and flavor while lemon provides just enough pucker to make each bite come to life. With a few cracks of black pepper, the pasta would be complete, but a few ribbons of pink prosciutto add even more decadence and deliciousness. Gild the lily, as they say.

It’s comfort food at it’s simplest: A few great ingredients that come together in less than a half hour to make something great for a special occasion, or for any unspecial night that requires an extra pat of butter, or two.

Let’s make Lemony Pasta with Prosciutto

Bring a large pot of water to boil, salt generously. Add the pasta and cook 1 minute less than package directions, until very al dente. Turn off heat, do not drain.

Meanwhile, heat a 12-inch skillet with high sides over medium-low, add the butter and cook until melted.

Add the zest and juice of the lemons.

Scoop out 1 ½ cups of pasta cooking water, add 1 cup into the pan and stir to combine. Season the sauce with salt and pepper, then taste and season with more salt and pepper as needed. It should taste very lemony and a little buttery. Bring the sauce to a simmer.

When the pasta is done, lift it out of the water with tongs and add it to the sauce. Continue cooking, stirring constantly, until the pasta is al dente and the sauce is creamy and evenly coats the pasta, 1-2 minutes. Taste and add more salt and pepper as needed.

Off heat, top the pasta with the prosciutto. Serve, passing extra black pepper at the table.



Lemony Pasta With Prosciutto

Recipe details

  • 6  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients


  • Salt
  • 1 lb spaghetti, linguine, angel hair, capellini, or other long pasta
  • 8 Tbsp (1 stick) butter
  • Zest and juice of 2 large or 3 small lemons (about ½ cup juice)
  • Freshly ground black pepper
  • ¼ pound sliced prosciutto, torn or sliced into 2- to 3-inch pieces

Instructions


Bring a large pot of water to boil, salt generously. Add the pasta and cook 1 minute less than package directions, until very al dente. Turn off heat, do not drain.
Meanwhile, heat a 12-inch skillet with high sides over medium-low, add the butter and cook until melted. Add the zest and juice of the lemons. Scoop out 1 ½ cups of pasta cooking water, add 1 cup into the pan and stir to combine. Season the sauce with salt and pepper, then taste and season with more salt and pepper as needed. It should taste very lemony and a little buttery. Bring the sauce to a simmer.
When the pasta is done, lift it out of the water with tongs and add it to the sauce. Continue cooking, stirring constantly, until the pasta is al dente and the sauce is creamy and evenly coats the pasta, 1-2 minutes. Taste and add more salt and pepper as needed. Off heat, top the pasta with the prosciutto.
Serve, passing extra black pepper at the table.
Samantha
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