Silky lemon cream sauce with crispy prosciutto and al dente egg pappardelle, finished with Parmesan and fresh lemon.
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| prepBring a large pot of salted water to a boil | |||
| 1 tsp extra-virgin olive oil | Cook prosciutto until crisp, 5–7 min | Plate, top with prosciutto, pepper & lemon wedges | |
| 2 thin slices prosciutto | |||
| 225 g egg pappardelle pasta | Cook pasta al dente, drain & reserve 1 cup liquid | ||
| 1 Tbsp extra-virgin olive oil | Cook garlic 20 sec, add cream & simmer 2 min | Toss pasta with sauce & pasta liquid until glossy | |
| 2 garlic cloves, finely chopped | |||
| 120 ml heavy cream | |||
| 2 Tbsp finely grated Parmesan | Stir in lemon zest, juice & Parmesan | ||
| 1 lemon, zest, juice & wedges | |||
| Kosher salt and freshly ground black pepper | |||
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