Lemon Proscuitto Pasta

I realized I've been posting mostly homey recipes, which are great, but I do make quite a few fancy recipes as well and thought I would share one today. I love the combination of flavors in this pasta dish. I think it could use a little fine-tuning in the amount and type of pasta and maybe the other ingredients, and serving size is subject to your taste, but overall it's a definite repeater. If you haven't ever used proscuitto, this is a great place to start. Have your butcher slice it really thin, then just slice it into strips. It tastes like fancy ham. So here's the recipe.

Lemon Prosciutto Pasta
from Midwest Living (they called it Tagliatelle ala Hudson)
4 servings
20 min

Lemon peel
2 T butter
12 oz fresh/dried noodles
1 cup whipping cream
¼ lb. thinly sliced prosciutto
Freshly grated Parmesan cheese—about 1 cup

1. Put a large pot of water on to boil.
2. Soften the butter for 30 sec in the microwave in a small bowl.
3. Finely shred the lemon peel to get at least 1 T; combine it with the butter.
4. Cut the prosciutto into small strips.
5. Warm a large serving bowl with warm water.
6. Warm the whipping cream.
7. Boil the pasta at a rolling boil according to package directions.
8. You will probably have time to make a salad and set the table.
9. Drain pasta well when done; transfer to serving bowl.
10. Add lemon butter and cream; toss gently to coat. Add prosciutto.
11. Serve pasta sprinkled with about ¼ c freshly grated Parmesan per serving.


This is easy, tasty, and impressive. I think the cream would stick to the noodles better with fresh pasta. If you like meat, you may want to increase the amount of prosciutto.