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Creamy Lemon Pappardelle With Crispy Prosciutto

If there have been ever a trusted, fast, and affordable go-to weeknight dinner, pasta will be it. In this instance, its Trader Joes egg pappardelle pasta, which not merely cooks up very quickly (just 6 to 7 minutes are certain to get one to al dente), in addition, it makes an excellent replacement for fresh pasta in a pinch.

The simple garlicky cream sauce starts with a cold pan, some olive oil, plus some prosciutto slices. Following the slices get crisped through and placed aside to drain, youll steep some heavy cream with sauted garlic and any scraped-up items of prosciutto that could be lingering in the pan. As much great pasta dishes go, the heavy-lifter this is actually the reserved pasta cooking liquid, which transforms these noodles right into a glossy little dish. Hand-torn shards of the crispy prosciutto bring welcome texture, salt, plus some architectural fun.

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Ingredients

2 servings

1

tsp. plus 1 Tbsp. extra-virgin essential olive oil

2

thin slices prosciutto

1

8-oz. package Trader Joes egg pappardelle pasta or 8 oz. other dried pappardelle

Kosher salt

2

garlic cloves, finely chopped

cup heavy cream

2

Tbsp. finely grated Parmesan

1

lemon

Freshly ground black pepper

Preparation

Step one 1

Pour 1 tsp. extra-virgin essential olive oil right into a cold large skillet; arrange 2 thin slices prosciutto within an even layer in pan. Set over medium-low heat and cook, turning occasionally, until prosciutto is crisp, 57 minutes. Transfer to paper towels to drain; reserve. Reserve skillet.

Step two 2

Cook one 8-oz. package Trader Joes egg pappardelle pasta or 8 oz. other dried pappardelle in a big pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.

Step three 3

Meanwhile, heat remaining 1 Tbsp. extra-virgin olive oil in reserved skillet over medium-low. Cook 2 garlic cloves, finely chopped, stirring, until fragrant, about 20 seconds. Pour in cup heavy cream, increase heat to medium, and bring to a simmer, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Cook, stirring often, until sauce is thickened, about 2 minutes; reduce heat to low. Utilizing a Microplane, finely grate zest of just one 1 lemon into sauce. Cut lemon in two and squeeze in juice from 1 half. Cut remaining lemon half into wedges; reserve for serving. Stir in 2 Tbsp. finely grated Parmesan.

Step 4

Add pasta and cup pasta cooking liquid to sauce. Cook, tossing often and adding more pasta cooking liquid if needed (youll probably use about cup), until pasta is coated and glossy. Season with freshly ground black pepper; taste and season with kosher salt if needed.

Step 5

Divide pasta among bowls. Tear reserved prosciutto over and season with an increase of pepper. Serve with reserved lemon wedges.

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