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Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, reserving 1/2 cup pasta cooking water.

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  • Meanwhile, in a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the prosciutto and cook until browned, about 5 minutes; drain on paper towels. Add the remaining 3 tablespoons olive oil to the pan and increase the heat to high. Add the cantaloupe, season with salt and cook until a chunky sauce forms, about 7 minutes. Stir in the tomato paste and simmer for 1 minute; stir in the lemon juice and cream and remove from the heat.

  • Add the pasta, lemon peel, 1/4 cup parmesan cheese and half of the crispy prosciutto to the sauce. Toss to combine, adding some of the reserved pasta cooking water, if needed, to make a thinner sauce. Season with pepper, serve with the remaining prosciutto and sprinkle with more parmesan.

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