Creamy Lemon Pappardelle With Crispy Prosciutto
If there were ever a reliable, fast, and affordable go-to weeknight dinner, pasta would be it. In this case, it’s Trader Joe’s egg pappardelle pasta, which not only cooks up in no time (just 6 to 7 minutes will get you to al dente), it also makes a good substitute for fresh pasta in a pinch.
The easy garlicky cream sauce starts with a cold pan, a touch of olive oil, and some prosciutto slices. After the slices get crisped through and placed to the side to drain, you’ll steep some heavy cream with sautéed garlic and any scraped up bits of prosciutto that might be lingering in the pan. As many great pasta dishes go, the heavy lifter here is the reserved pasta cooking liquid, which transforms these noodles into a glossy little dish. Hand-torn shards of the crispy prosciutto bring welcome texture, salt, and some architectural fun.
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tsp. plus 1 Tbsp. extra-virgin olive oil
thin slices prosciutto
8-oz. package Trader Joe’s egg pappardelle pasta or 8 oz. other dried pappardelle
garlic cloves, finely chopped
cup heavy cream
Tbsp. finely grated Parmesan
Freshly ground black pepper
Pour 1 tsp. extra-virgin olive oil into a cold large skillet; arrange 2 thin slices prosciutto in an even layer in pan. Set over medium-low heat and cook, turning occasionally, until prosciutto is crisp, 5–7 minutes. Transfer to paper towels to drain; set aside. Reserve skillet.
Cook one 8-oz. package Trader Joe’s egg pappardelle pasta or 8 oz. other dried pappardelle in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Meanwhile, heat remaining 1 Tbsp. extra-virgin olive oil in reserved skillet over medium-low. Cook 2 garlic cloves, finely chopped, stirring, until fragrant, about 20 seconds. Pour in ½ cup heavy cream, increase heat to medium, and bring to a simmer, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Cook, stirring often, until sauce is thickened, about 2 minutes; reduce heat to low. Using a Microplane, finely grate zest of 1 lemon into sauce. Cut lemon in half and squeeze in juice from 1 half. Cut remaining lemon half into wedges; set aside for serving. Stir in 2 Tbsp. finely grated Parmesan.
Add pasta and ¼ cup pasta cooking liquid to sauce. Cook, tossing often and adding more pasta cooking liquid if needed (you’ll probably use about ¾ cup), until pasta is coated and glossy. Season with freshly ground black pepper; taste and season with kosher salt if needed.
Divide pasta among bowls. Tear reserved prosciutto over and season with more pepper. Serve with reserved lemon wedges.