Creamy, Zesty Meyer Lemon Sauce with Prosciutto over Lemon Pepper Pappardelle

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 30 Minutes
Total Time:  40 Minutes


1 lb. Pappardelle's Lemon Pepper Pappardelle
4 slices prosciutto
3/4 tsp. kosher salt
3/4 cup extra-virgin olive oil, plus 1 tsp.
1 Tbsp. Meyer lemon zest
2 Tbsp. Meyer lemon juice
1 tsp. honey
3 medium shallots, minced
1 cup heavy cream
3 oz. grated Parmigiano-Reggiano cheese
1/2 tsp. freshly ground black pepper, for garnish
1/3 cup Meyer lemon supremes, for garnish


  1. Heat olive oil and lemon zest in a large skillet over medium heat. Add salt, honey, and shallots, and cook until shallots are softened and oil is hot, about 5 minutes. Whisk in cream. Let simmer for 2 minutes.
  2. Pour 1 tsp. olive oil into a large skillet. Arrange slices of prosciutto in an even layer in pan. Set over medium-low heat and cook, turning occasionally, until prosciutto is crispy, about 5–7 minutes. Transfer to paper towels to drain and set aside.
  3. Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/2 cup pasta water. Add lemon juice to noodles and toss well to combine. 
  4. Stir cheese and 1/4 cup reserved cooking liquid into skillet with cream sauce. Add pasta and toss to coat well. Tear prosciutto and toss again until thoroughly combined. Add remaining pasta water if necessary. 
  5. Divide pasta into dishes. Garnish with pepper and Meyer lemon supremes. Serve and enjoy!