Bucatini with Meyer Lemon Cream Sauce and Prosciutto di Parma

Bucatini with Meyer Lemon Cream Sauce and Prosciutto di Parma

This dish was the main course that I made for Mikey and I on Valentine’s Day. The funny thing about this dish and the salad, is that they both come from the kitchen of Cafe Juanita which is a restaurant that I’ve actually been to, not too far from me. When I was looking for recipe ideas and settled on the two, I didn’t realize that they were both from a local restaurant until after I had decided to use them!

This pasta dish is super delicious, and quite unique, I think. The bucatini noodles are actually hollow all the way through, so it allows for the sauce to really get in there and incorporate with the pasta. The sauce is slightly creamy, but not as rich or thick as like an alfredo. The lemon and orange zest within it makes it seem lighter than it truly is, so fullness kind of creeps up on you- watch out, haha! This dish also has a bit of a kick to it from the cayenne, but it’s more of a lip-tingler than an eye-waterer :)!

The buttery-rich prosciutto di parma on top is my absolute favorite part. There’s just something about the chewy, unctuous-ness of it that works so well with the creamy pasta and peas. As much as you may think it’s a good plan to crisp up the prosciutto, or use bacon, DON’T! You will completely alter the balance of the dish and I think it would end up feeling far too heavy.

Bucatini with Meyer Lemon Cream Sauce and Prosciutto di Parma
Bucatini with Meyer Lemon Cream Sauce and Prosciutto di Parma

Bucatini with Meyer Lemon Cream Sauce and Prosciutto di Parma

recipe very slightly adapted from here

serves 3-4

ingredients:

  • 2 tbsp unsalted butter
  • 3 large shallots, minced
  • 3/4 cup low-sodium chicken broth
  • 1 cup whipping cream
  • zest from 1 Meyer lemon
  • zest from a small orange
  • 1/4 tsp cayenne pepper
  • 2 cups frozen green peas, slightly thawed
  • 2 tbsp thinly sliced mint leaves
  • 1 tbsp fresh Meyer lemon juice
  • 12 ounces bucatini
  • 1/3 lb prosciutto di parma
  • freshly grated parmigiano reggiano
  1. Melt the butter in a large skillet over medium heat. Add in the shallots and sauté for about 3-4 minutes. Add in the broth and simmer until the mixture is reduced to about 1/4 cup (roughly 3 minutes). Add in the cream, lemon zest, orange zest, and cayenne. Simmer and stir for about 5 minutes. Add in the peas and simmer until heated through (about 3 minutes). Stir in the mint and lemon juice, and season to taste with salt and pepper.
  2. Meanwhile, cook pasta in a large pot of salted boiling water until slightly before al dente. Drain the pasta and add it to the simmering sauce. Toss together for about a minute.
  3. Divide the pasta among bowls, and drape slices of the prosciutto over top. Serve the parmigiano reggiano along side.

Bucatini with Meyer Lemon Cream Sauce and Prosciutto di Parma

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