Pasta With Prosciutto & Lemon Breadcrumbs

4
Servings
20m
Prep Time
45-60m
Cook Time
1h 5m
Ready In


"This recipe calls for lumaconi (a snail shell shaped pasta) but any other shell type pasta will do. This particular recipe is resplendent with components that enhance prosciutto and its flavor."

Original recipe yields 4 servings
OK
  • FOR PROSCIUTTO CREAM
  • FOR BREADCRUMBS
  • FOR ASSEMBLY

Nutritional

  • Serving Size: 1 (270.1 g)
  • Calories 598.6
  • Total Fat - 50.8 g
  • Saturated Fat - 18.9 g
  • Cholesterol - 135.8 mg
  • Sodium - 1208.5 mg
  • Total Carbohydrate - 18.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 3.1 g
  • Protein - 20.9 g
  • Calcium - 98.3 mg
  • Iron - 2.4 mg
  • Vitamin C - 33.3 mg
  • Thiamin - 0.6 mg

FOR THE PROSCIUTTO CREAM


Step 1

Pulse prosciutto in a food processor until finely ground.

Step 2

Heat oil in a large skillet over medium heat. Cook prosciutto, stirring often, until brown and crisp, 5–8 minutes.

Step 3

Add shallot and garlic to skillet and cook, stirring often, until shallot is soft and garlic is golden brown, about 3 minutes. Add brandy and cook until skillet is almost dry, about 30 seconds.

Step 4

Add thyme, bay leaf, lemon zest, and cream to skillet and bring to a boil. Reduce heat and simmer until cream is slightly reduced, about 5 minutes. Remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids.

Step 5

Prosciutto cream can be made 1 day ahead. Cover and chill.

FOR THE BREADCRUMBS


Step 6

Heat oil in a medium skillet over medium-high heat. Add garlic and cook just until golden, about 2 minutes.

Step 7

Add breadcrumbs and cook, stirring constantly, until golden brown, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; let cool.

Step 8

Discard garlic and transfer breadcrumbs to a medium bowl. Add lemon zest and toss to combine; season with salt.

Step 9

Breadcrumbs (without lemon zest) can be cooked 1 day ahead. Store airtight at room temperature. Add lemon zest just before serving.

FOR THE ASSEMBLY


Step 10

Pulse prosciutto in a food processor until finely ground.

Step 11

Heat 1 Tbsp. oil in a large skillet over medium heat. Cook prosciutto, stirring often, until brown and crisp, 5–8 minutes.

Step 12

Add prosciutto cream to skillet and bring to a boil. Reduce heat and simmer, stirring often, until cream is thickened and coats the back of a spoon, about 5 minutes.

Step 13

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8–10 minutes; drain.

Step 14

Add pasta to sauce. Cook over medium heat, tossing, until pasta is well coated, about 2 minutes.

Step 15

Add radicchio, parsley, and lemon juice and toss to combine; season with salt.

Step 16

Serve pasta topped with breadcrumbs and drizzled with more olive oil.

Tips & Variations


No special items needed.

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