Lemon Parmigiano & Prosciutto Fusilli

If I had to describe the flavors of this simple pasta dish, I would tell you its a cacio e pepe meets Spaghetti al Limone. The flavors are so bright from the lemon zest and juice, and the freshly grated parmigiano regiano gives it a creamy, nutty finish. The crunch from the crisped prosciutto adds to the texture layers of flavor, and you’ll be surprised how complex a dish can taste after just 30 minutes.

I love that this easy pasta dish requires no chopping and minimal prep and uses ingredients I nearly always have in my refrigerator. I love this as a summertime dish utilizing fresh, in season lemons, though you can definitely prepare this meal any time of the year. I hope you try and love this simple meal!

Buon appetito!

Lemon Parmigiano & Prosciutto Fusilli

  • Servings: 4-6 people
  • Difficulty: easy
  • Print


  • 1 lb long pasta (I used fusilli con buco)
  • 2 tablespoons extra virgin olive oil
  • 4 slices prosciutto, cut or torn into small pieces
  • 1/2 stick salted butter
  • 2 lemons – zest and juice
  • 1 cup freshly grate parmigiano regiano cheese
  • Freshly ground black pepper to taste.


  1. Bring a large pot of water to a boil and salt generously.
  2. When the water is at a simmer, begin your sauce. In a large frying pan on medium heat, heat the extra virgin olive oil and add your prosciutto. Cook for a few minutes, until the prosciutto is crisp and remove with a slotted spoon. The pasta water should now be boiling, so begin cooking your pasta.
  3. To the frying pan, add the butter and allow to melt. When the butter has completely melted, turn the heat to low, and add the zest and lemon juice. Allow sauce to come to a simmer while the pasta cooks.
  4. When the pasta is about 2 minutes from being done, transfer the pasta to the frying pan and toss with the sauce. Meanwhile, combine the parmigiano with a few tablespoons of pasta water to create a cream. Add the cream to the pasta and toss quickly.
  5. Add about 1 cup of pasta water to the frying pan, and allow to cook on a low heat until the liquid is absorbed into the sauce and the pasta is ready, turning frequently.
  6. Add in black pepper to taste and the crispy prosciutto. Toss and serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *