Ingredients
12 oz. spaghetti
Juice and zest of 1 lemon, plus 1/2 for garnish
1 tbsp. unsalted butter
1/2 c. freshly grated Parmesan, plus more for serving
1 tsp. crushed red pepper flakes
3 oz. prosciutto
4 c. arugula
kosher salt
Freshly ground black pepper
Preparation
Step 1In a large pot of salted boiling water, cook spaghetti until al dente, 8 to 10 minutes. Drain, reserving 1 cup pasta water, and return to pot.Step 2Place lemon zest and juice in a small bowl. Thinly slice remaining ½ lemon into half moons and remove seeds, then set aside.Step 3Add lemon juice and zest, butter, Parmesan, and ½ cup pasta water to pot, then stir gently to combine, adding additional pasta water until creamy. Add red pepper flakes, prosciutto, arugula, and lemon slices and toss until arugula just begins to wilt. Season with salt and pepper, garnish with Parm, and serve.
