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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 12 oz. spaghetti
- 1 1/2 lemons
- 1 tbsp. unsalted butter
- 1/2 c. grated Parmesan, plus more for serving
- 1 tsp. red pepper flakes
- 3 oz. prosciutto
- 4 c. arugula
- kosher salt
- Black pepper
Method
- Bring a large pot of salted water to boil.
- Cook spaghetti until al dente, 8 to 10 minutes.
- Drain, reserving 1 cup of cooking liquid, and return to pot.
- Zest and juice 1 lemon and place in a small bowl.
- Thinly slice remaining 1/2 lemon into half moons and remove seeds.
- Set aside.
- Add lemon juice and zest, butter, Parmesan, and 1/2 cup pasta water to pot.
- Stir gently to combine, adding additional pasta water until creamy.
- Add red pepper flakes, prosciutto, arugula, and lemon slices and toss until arugula just begins to wilt.
- Season with salt and pepper, garnish with Parm, and serve.
