Estate Comforts

Meyer Lemon-Infused Spaghetti with Prosciutto and Parmigiano Reggiano

Name: Meyer Lemon-Infused Spaghetti with Prosciutto and Parmigiano Reggiano
Total time: 30 min
Ingredients: 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; 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

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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.

Serves: 4 | Total Time: 30 minutes till it's ready

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 pasta and aromatics

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

For the toppings and seasonings

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

Raw cooking ingredients for Meyer Lemon-Infused Spaghetti with Prosciutto and Parmigiano Reggiano arranged beautifully on a clean kitchen counter.

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.

Make the sauce

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.

Cook and toss pasta

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.

Home cook prepared steps for assembling and cooking Meyer Lemon-Infused Spaghetti with Prosciutto and Parmigiano Reggiano.

The full recipe lives in the Vault

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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.

An appetizing, fresh serving of cooked Meyer Lemon-Infused Spaghetti with Prosciutto and Parmigiano Reggiano displayed beautifully on a styled dining table.

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.

Chef’s Recommendations

Lemon and Toasted Crumbs in Both: Chicken Milanese with Zucchini, Arugula and Fennel Salad
The Antipasto: Whipped Eggplant with Garlic Marinated Roasted Peppers and Toasted Pita Wedges
The Glass Before It: Dirty Martini
The Italian Close: Italian Butter Cookies

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Meyer Lemon-Infused Spaghetti with Prosciutto

Meyer Lemon-Infused Spaghetti with Prosciutto and Parmigiano Reggiano

The full recipe lives in the Vault

The Heart of the Table

The Art of the Host

Neighborly Grace

✨ The Gilded Swaps