Farfalle Lemon Butter with Crispy Prosciutto

• 8 oz farfalle pasta
• 4 oz prosciutto, thinly sliced
• 1/2 cup unsalted butter
• 2 lemons, zested and juiced
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Cook the farfalle according to package instructions until al dente; drain and set aside.
2. 2 While the pasta cooks, heat a skillet over medium heat and crisp the prosciutto slices; transfer to a paper towel-lined plate.
3. 3 In the same skillet, melt the butter over medium heat.
4. 4 Add the garlic and sauté for 1 minute until fragrant.
5. 5 Remove from heat and stir in lemon zest and juice.
6. 6 Toss the cooked pasta in the lemon butter sauce until well coated.
7. 7 Stir in Parmesan cheese and season with salt to taste.
8. 8 Serve immediately, topped with crispy prosciutto and a sprinkle of fresh parsley.

Equipment

• Large pot
• Skillet
• Tongs
• Grater

Variations

• For a vegan version, substitute vegan butter and nutritional yeast for Parmesan.

Substitutions

• If farfalle isn't available, use any pasta shape you love.

Pairings

• A glass of crisp white wine or a sparkling water with lemon wedge.

Nutrition

Tips

• Use high-quality prosciutto for the best flavor.
• Add a splash of pasta water if the sauce seems too thick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding extra butter or lemon juice to refresh the sauce.

Serving Suggestions

• Pairs beautifully with a fresh green salad or roasted asparagus.

FAQ