Pasta with Prosciutto and Lemon is a light and flavorful dish that combines the saltiness of Prosciutto with the bright citrusy notes of lemon to create a harmonious and refreshing flavor profile. In this pasta dish, thinly sliced prosciutto is typically sautéed until crisp, adding a savory and slightly smoky element to the dish.
The prosciutto is then combined with al dente pasta and tossed with a simple yet zesty sauce made from fresh lemon juice, lemon zest, olive oil, garlic, and perhaps a touch of Parmesan cheese. The result is a pasta dish that is both sophisticated and easy to prepare, offering a delightful balance of salty, tangy, and savory flavors.
Pasta with Prosciutto and Lemon is often garnished with fresh herbs, such as parsley or basil, adding a final touch of brightness. This dish exemplifies the beauty of simple, quality ingredients coming together to create a delicious and satisfying meal.
Quick, easy, delicious, and refreshing. Spinosi pasta is unlike any other pasta you may be used to; the cooking time is much shorter than other dry pastas and the flavor is far better than most of the other pastas that we’ve tried. This pasta is used by Michelin-starred chefs worldwide and will transport you back to your favorite trip to Italy or give you a preview of what pasta is like over there.
Spinosini pasta with Prosciutto and lemon
- 80 g Prosciutto (dry cured ham) (3 slices)
- 70 g extra virgin olive oil
- 40 g grated Parmesan cheese
- 15 g finely chopped flat-leaf parsley
- 4 g lemon zest
- 1 ladle pasta cooking water
- Cut the Prosciutto into thin strips and place in a flying pan with the oil. Warm gently without frying.
- Cook the Spinosini in plenty of salted water (5 litres) for two and a half minutes, drain and pour into the frying pan.
- Add a ladle of cooking water, toss for around one minute then turn off the heat and grate the lemon zest and then the Parmesan cheese on top of it.
- Stir gently and add the finely chopped parsley and, if necessary, some more cooking water or a drop of oil.