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Lemon Pasta Alfredo With Prosciutto & Eshallots

A community recipe by Squishy

Not tested or verified by Nigella.com

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Introduction

The lighter side of Alfredo.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4

Metric U.S.

500 grams orecchiette pasta
400 millilitres thickened cream
250 millilitres grana padano cheese (finely grated)
2 teaspoons lemon peel (finely grated)
½ lemon juice
8 slices prosciutto (cut into shreds)
250 millilitres shallots (chopped)
olive oil
grana padano cheese (shaved for decoration)
1 pinch of salt
1 pinch of pepper

17⅔ ounces orecchiette pasta
14 fluid ounces thickened cream
9 fluid ounces grana padano cheese (finely grated)
2 teaspoons lemon peel (finely grated)
½ lemon juice
8 slices prosciutto (cut into shreds)
9 fluid ounces shallots (chopped)
olive oil
grana padano cheese (shaved for decoration)
1 pinch of salt
1 pinch of pepper

Method

Lemon Pasta Alfredo With Prosciutto & Eshallots is a community recipe submitted by Squishy and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Big pot of boiling salted water to start. Throw in your pasta to cook and give it a good stir. Cook until al dente.

In a heavy based fry pan pour in the cream, add a good pinch of salt flakes and a good grind of black pepper. Bring to a simmer slowly.

When the cream is simmering add the grated Grana Padano, grated lemon rind, lemon juice and simmer for another two minutes or so. Sauce should not be to thick in texture. Taste for seasoning.

Drain pasta well. Stir all of the sauce into the pasta with the Prosciutto, Eschallots and allow to sit for a minute so that the pasta is able to absorb some of the sauce.

Dress with shaved Grana Padano and drizzle with good olive oil. We added extra ground black pepper at this stage. We love lots of pepper. As they say in Top Chef, we are pepper monkeys ;)

Big pot of boiling salted water to start. Throw in your pasta to cook and give it a good stir. Cook until al dente.

In a heavy based fry pan pour in the cream, add a good pinch of salt flakes and a good grind of black pepper. Bring to a simmer slowly.

When the cream is simmering add the grated Grana Padano, grated lemon rind, lemon juice and simmer for another two minutes or so. Sauce should not be to thick in texture. Taste for seasoning.

Drain pasta well. Stir all of the sauce into the pasta with the Prosciutto, Eschallots and allow to sit for a minute so that the pasta is able to absorb some of the sauce.

Dress with shaved Grana Padano and drizzle with good olive oil. We added extra ground black pepper at this stage. We love lots of pepper. As they say in Top Chef, we are pepper monkeys ;)