A creamy, garlicky lemon sauce comes together faster than your pasta takes to cook.
in an even layer in pan. Set over medium-low heat and cook, turning occasionally, until prosciutto is crisp, 5–7 minutes. Transfer to paper towels to drain; set aside. Reserve skillet.in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
k 2 garlic cloves, finely chopped, increase heat to medium, and bring to a simmer, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Cook, stirring often, until sauce is thickened, about 2 minutes; reduce heat to low. Using a Microplane, finelyinto sauce. Cut lemon in half and squeeze in juice from 1 half. Cut remaining lemon half into wedges; set aside for serving. Stir inAdd pasta and ¼ cup pasta cooking liquid to sauce.
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