This recipe is a favorite of ours that I ran across a few years ago. I don’t know that it is actually Italian, but it is very good. Substitution of smoked salmon for the prosciutto (added just before serving), and addition of some chopped parsley and maybe some garlic are options that are worth trying.
8 slices prosciutto cut into strips
1 Tbsp butter
1 cup chicken broth
1/2 cup heavy cream
1/4 cup fresh lemon juice (~ 1 lemon)
zest from 1 lemon
fresh ground black pepper to taste
1 lb dry linguine
1 cup grated Parmigiano-Reggiano
- Saute prosciutto in melted butter in a large saute pan over medium heat. Add broth and cook 1 minute.
- Stir in cream, lemon juice, and zest. Reduce heat to low and cook for 2 minutes, then season with pepper. Keep the sauce covered and warm while cooking pasta.
- Prepare linguine according to package directions. Drain; transfer to the pan with the sauce and stir over medium heat to coat pasta well.
- Off heat, stir in cheese; transfer to a serving platter.