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Linguine with Prosciutto & Lemon

Serves 4

4 oz thinly sliced prosciutto, cut into 1/4-inch-wide strips
2 Tbsp butter
4-5 green onions, white and tender green parts only, sliced and well rinsed
Salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 cup heavy cream
1 lb dried linguine
1 Tbsp lemon zest
Juice of 1/2 lemon
3/4 cup walnuts, chopped and lightly toasted

Bring a large pot of salted water to a boil.

Heat butter in large skillet over medium heat until melted. Add the green onions. Season with salt, pepper, and nutmeg, and cover. Cook, stirring occasionally, until tender but not browned, about 5 minutes.

Add the prosciutto, stirring to distribute, and then add the cream. Reduce the heat to low and let heat gently, uncovered, while you cook the pasta until just tender. Reserve 1 cup of the pasta cooking water and then drain the pasta, leaving drops of water clinging to it.

Add the pasta and half of the reserved pasta cooking water to the skillet. Stir in the lemon zest and juice; season abundantly with black pepper. Heat gently for a few minutes to let the pasta drink up the sauce, adding more pasta cooking water if needed to thin it. Add the walnuts and taste for salt and pepper. Serve immediately.

Weeknight Kitchen