At about nine o’clock last night, right before I decided to go round four with Sleepless in Seattle, I got to feeling like I needed something tasty to eat. You can only stand so much romance before the emotional eating drive kicks in, am I right? This is my favorite pasta. It’s got your butter, it’s got your cream, but it doesn’t make you feel heavy when you eat it because all the lemon brightens and lightens it up. You need to try this pasta, especially if you are not a meat sauce/ red sauce person. I promise it will change your life for the better!
Cook time: 30 minutes, Serves: 2-3 people
You will need:
- 4 tablespoons unsalted butter
- 8 slices prosciutto (bacon will work in a pinch)
- 1 cup chicken or vegetable broth
- ½ cup heavy cream
- ¼ cup fresh lemon juice
- 4 teaspoons lemon zest
- fresh ground black pepper to taste
- ½ lb dry linguine
- 1 cup parmesan cheese grated
- extra lemon zest to garnish (you will want this, so don’t skimp!)
- shredded mozzarella cheese to top
Start by bringing a large pot of water to boil for the pasta. While pasta cooks prepare the sauce, it will come together pretty fast as long as you get all your ingredients prepped before hand.
Melt butter in a large sauté pan over medium heat. Add prosciutto and sauté until pieces begin to crisp (about 5-7 minutes). Add broth and cook for an additional 1 minute. Reduce heat to low and stir in cream, lemon juice, pepper to taste and 4 teaspoons lemon zest. Cook for two minutes. Keep sauce covered and warm while you wait for pasta to finish. When pasta is done add to the sauce, then add the cup of parmesan cheese and stir. To serve garnish with additional lemon zest, fresh ground pepper, and mozzarella cheese. (This recipe is from Cuisine at Home magazine, Issue No. 59 from October 2006.)
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