Estate Comforts
Meyer Lemon-Infused Spaghetti with Prosciutto and Parmigiano Reggiano
The Strategy:
Bright Meyer lemon juice and zest create a lively, refreshing sauce that beautifully cuts through the salty richness of prosciutto. Tossing in toasted, garlicky breadcrumbs at the very end adds a delightful, unexpected crunch to every forkful of spaghetti. Keep some of the hot pasta cooking water on hand to toss with the noodles, creating a silky and seamless coating.
Ingredients
For the garlic breadcrumbs
- 2 tablespoons butter
- 2 garlic cloves, peeled and minced (about 1 tablespoon)
- 4 (1-inch thick) slices whole grain bread, crust removed, processed into about 2 cups coarse crumbs
For the lemon spaghetti and prosciutto
- 1 pound fresh spaghetti pasta (you can substitute with dried pasta but cook it longer)
- ¼ cup olive oil
- 2 garlic cloves, peeled and minced (about 1 tablespoon)
- Zest of 1 Meyer lemon, about 1 tablespoon
- Juice of 1 Meyer lemon, about 3 tablespoons
- 3-ounces prosciutto, about 5 thin slices, cut into strips
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 ounces Parmigiano Reggiano cheese, grated, about ½ cup
- 2 tablespoons chopped fresh Italian flat leaf parsley
Instructions
Make the garlic breadcrumbs
- Melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add half of the garlic and stir.
- Add the bread crumbs, stir and cook until golden, about 3 to 5 minutes.
- Remove the toasted crumbs to a bowl.
Cook the pasta
- Cook the pasta in boiling salted water until al dente, just a couple of minutes.
Prepare the sauce and toss
- Heat ¼ cup olive oil, in the same skillet that you cooked the bread crumbs, over medium heat.
- Stir in the remaining 1 tablespoon minced garlic.
- Add the lemon zest and juice.
- Stir in the prosciutto.
- Drain the spaghetti (reserving 1 to 2 cups liquid).
- Add the pasta and toss to coat.
- Pour in 1 cup pasta liquid.
- Season with salt and red pepper flakes.
- Add the cheese.
- Stir in additional liquid if the pasta is too sticky.
- Toss in the bread crumbs and parsley.
The Heart of the Table
This pasta is a joyful celebration of bright citrus and savory ham, bringing a sun-drenched Italian flair straight to the table. It is a light yet satisfying dish that makes dinner feel like an impromptu party, sparking lively conversation and second helpings.
The Art of the Host
- a platinum-grade non-stick silicone baking mat for consistent heat conduction
- a pair of professional-grade stainless steel locking kitchen tongs
- a heavy-duty die-cast aluminum lemon squeezer with an enamel finish
- a hand-cut glass mixing pitcher with a diamond-cut pattern
- a sleek, solid brass Japanese double jigger with inner measurement lines
- a seamless, high-heat resistant silicone spatula in a soft slate grey
Neighborly Grace
- THE PRESENTATION: Mound the spaghetti high on a large, shallow platter, scattering the toasted breadcrumbs, chopped parsley, and extra lemon zest over the top just before serving.
- THE POUR: A chilled, mineral-forward Pinot Grigio or a sparkling lemonade garnished with a fresh sprig of basil.
- THE VIBE: Coastal Dining Room. Ocean breezes drift through open windows while the bright scent of lemon fills the room, matching the relaxed, cheerful mood.