Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) fettuccine or other long pasta
- 4 oz (115 g) prosciutto, sliced into thin strips
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 large lemon (zest + 3 tbsp juice)
- 5 oz (140 g) baby spinach
- 4 oz (115 g) fresh mozzarella, torn or in small pearls
- 1/2 cup (50 g) finely grated Parmesan cheese
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper
Do This
- 1. Boil a large pot of well-salted water. Cook pasta until just al dente. Reserve 1 cup pasta water, then drain.
- 2. In a large skillet over medium heat, crisp prosciutto in olive oil for 3–5 minutes. Transfer to a plate.
- 3. In the same skillet, melt butter. Add garlic and red pepper flakes; cook 30–60 seconds until fragrant.
- 4. Stir in cream, milk, lemon zest, 1 tsp salt, and black pepper. Simmer gently 3–5 minutes until slightly thickened.
- 5. Add spinach and cook until just wilted, 1–2 minutes. Stir in Parmesan and lemon juice.
- 6. Toss drained pasta into the sauce, adding splashes of reserved pasta water until silky and well coated.
- 7. Gently fold in mozzarella and most of the prosciutto. Serve topped with remaining prosciutto, extra lemon zest, and black pepper.
Why You’ll Love This Recipe
- Bright, lemony cream sauce that feels comforting yet light enough for weeknights.
- Salty, crispy prosciutto balances the sweetness of cream and mozzarella beautifully.
- Uses simple supermarket ingredients but tastes like a restaurant pasta.
- Ready in about 30 minutes and all made on the stovetop in one main pan.
Grocery List
- Produce: 1 large lemon, 5 oz baby spinach, 3 garlic cloves
- Dairy: Heavy cream, whole milk, fresh mozzarella, Parmesan cheese, unsalted butter
- Pantry: Fettuccine (or other long pasta), olive oil, kosher salt, black pepper, crushed red pepper flakes (optional)
- Meat: Prosciutto (about 4 oz)
Full Ingredients
Pasta and Prosciutto
- 12 oz (340 g) fettuccine or tagliatelle (or other long pasta)
- 4 oz (115 g) prosciutto, sliced into 1/2-inch (1 cm) wide strips
- 1 tbsp olive oil
- Kosher salt, for the pasta water (about 2 tbsp for a large pot)
Lemon Cream Sauce
- 2 tbsp unsalted butter
- 3 garlic cloves, minced or very finely chopped
- 1/2 tsp crushed red pepper flakes (optional, for gentle heat)
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- Zest of 1 large lemon (about 2 tsp, finely grated)
- 3 tbsp freshly squeezed lemon juice (from the same lemon, strained)
- 1/2 cup (50 g) finely grated Parmesan cheese
- 1 tsp kosher salt, plus more to taste
- Freshly ground black pepper, to taste (start with about 1/2 tsp)
Spinach and Mozzarella Finish
- 5 oz (140 g) baby spinach, large stems removed if tough
- 4 oz (115 g) fresh mozzarella, torn into 1/2–1-inch pieces or use small pearls
- Extra lemon zest and Parmesan, for serving (optional)
Step-by-Step Instructions
Step 1: Boil the pasta
Fill a large pot with water (about 4–5 quarts / 3.8–4.7 liters) and bring it to a rolling boil over high heat. Add about 2 tablespoons of kosher salt; the water should taste pleasantly salty, like the sea. Add the pasta and cook according to package directions until just al dente (usually 8–10 minutes for fettuccine). Stir occasionally so the strands do not stick together.
Before draining, scoop out 1 cup (240 ml) of the starchy pasta cooking water and set it aside. Drain the pasta well, but do not rinse it. The pasta will finish cooking in the sauce.
Step 2: Crisp the prosciutto
While the pasta cooks, place a large wide skillet or sauté pan (12-inch / 30 cm works well) over medium heat. Add the olive oil. Once the oil is shimmering but not smoking, add the prosciutto strips in a loose, even layer. Cook, stirring occasionally, for 3–5 minutes, until the prosciutto darkens slightly and some edges turn crisp.
Use tongs or a slotted spoon to transfer the cooked prosciutto to a plate lined with paper towels, leaving as much flavorful fat in the pan as possible. This fat will help season the sauce.
Step 3: Start the lemon-garlic cream base
In the same skillet over medium heat, add the butter. Once melted and foamy, add the minced garlic and crushed red pepper flakes (if using). Cook, stirring constantly, for 30–60 seconds, just until the garlic is fragrant and lightly golden around the edges. Do not let it brown deeply or it will turn bitter.
Pour in the heavy cream and whole milk. Add the lemon zest, 1 teaspoon kosher salt, and a generous grind of black pepper. Stir well, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. These browned bits add lots of flavor.
Step 4: Simmer and gently thicken the sauce
Bring the cream mixture to a gentle simmer over medium heat, then reduce the heat to medium-low. You want a soft bubble across the surface, not a hard boil. Simmer for 3–5 minutes, stirring occasionally, until the sauce slightly thickens and coats the back of a spoon. If it looks like it is boiling too vigorously, reduce the heat.
Stir in the finely grated Parmesan until melted and smooth. Taste and adjust seasoning with more salt or pepper if needed; remember that prosciutto will add saltiness later.
Step 5: Wilt the spinach and add lemon juice
Add the baby spinach to the pan in two or three handfuls, stirring after each addition. The spinach will look like a lot at first but will quickly wilt down. Cook for 1–2 minutes, just until all the leaves are wilted and bright green.
Turn the heat to low and stir in the lemon juice. Adding the juice after the dairy has gently thickened helps keep the sauce smooth and prevents curdling. The sauce should taste pleasantly bright and creamy; if you like it more lemony, add up to 1 additional tablespoon of juice to taste.
Step 6: Toss in the pasta and adjust consistency
Add the drained pasta directly into the skillet with the sauce. Use tongs or two large forks to gently toss and coat every strand in the lemon cream. Gradually add splashes of the reserved pasta water, a few tablespoons at a time, tossing between additions, until the sauce is silky and clings nicely to the pasta. You may not need all the water, or you may use most of it, depending on how thick your sauce became and how much liquid the pasta absorbs.
Keep the heat on low during this step and toss for 1–3 minutes, just until the pasta is hot and has absorbed some of the sauce. Do not overcook or the sauce can reduce too much and become heavy.
Step 7: Fold in mozzarella and prosciutto, then serve
Once the pasta is glossy and evenly coated, gently fold in the torn fresh mozzarella and about two-thirds of the crispy prosciutto. The mozzarella should soften and become a little melty but still hold some shape, creating creamy pockets throughout the pasta.
Remove the skillet from the heat. Taste one more time and adjust seasoning with extra lemon zest, salt, or pepper if desired. Divide the pasta among warm bowls or plates. Top with the remaining prosciutto for texture, plus extra Parmesan, a pinch of red pepper flakes, and a final shower of lemon zest if you like a brighter finish. Serve immediately while everything is hot and silky.
Pro Tips
- Control the heat with dairy: Keep the cream at a gentle simmer, never a hard boil, to avoid splitting or curdling, especially once the lemon juice is added.
- Salt in stages: Salt the pasta water generously, season the sauce lightly, then taste again after adding prosciutto, which brings its own saltiness.
- Pasta water is your friend: Use the starchy cooking water to adjust the sauce from too thick to perfectly silky. Add a little at a time until it looks glossy and loose but clings to the pasta.
- Add lemon gradually: Start with the suggested 3 tablespoons of lemon juice, then adjust to taste. Different lemons vary in acidity.
- Do not over-melt the mozzarella: Add it right at the end off or on very low heat so it turns soft and creamy, not stringy and tough.
Variations
- Chicken and spinach version: Add 1–2 cooked, sliced chicken breasts (or shredded rotisserie chicken) when you add the pasta to make it a heartier meal.
- Lighter, no-cream option: Swap half of the cream for additional whole milk and add an extra 1/4 cup (25 g) Parmesan to boost richness without as much heavy cream.
- Extra greens: Add a handful of peas or blanched asparagus tips along with the spinach for more color and sweetness.
Storage & Make-Ahead
This dish is best enjoyed fresh, when the cream sauce is silky and the mozzarella is just-melted. However, leftovers do keep reasonably well:
Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk, cream, or water to loosen the sauce, stirring frequently until hot. The mozzarella will melt more and become stringier on reheating, but the flavor will still be excellent.
You can prep some components ahead: slice the prosciutto, mince the garlic, grate the cheeses, and zest the lemon up to 1 day in advance. Store them separately in the fridge. Cook the pasta and finish the sauce just before serving for the best texture.
Nutrition (per serving)
Approximate values for 1 of 4 servings (will vary based on exact ingredients and brands):
Calories: ~650 kcal; Protein: ~28 g; Carbohydrates: ~63 g; Fat: ~32 g; Saturated Fat: ~18 g; Fiber: ~3 g; Sugar: ~5 g; Sodium: ~900 mg.
