Servings: four.

This recipe is also good with a wider, flat pasta such as fettuccine or tagliatelle. Trimming the prosciutto fat and rendering it at the start of this dish gives a little extra depth. If your market trims the fat from its prosciutto, just proceed using an extra tablespoon of butter to sauté the leeks.

Ingredients

4 oz. thinly sliced prosciutto, excess fat trimmed and reserved, lean part cut into 1/4-inch-wide strips
2 Tbs. unsalted butter
3 small leeks, white and tender green parts only, sliced (to yield about 2 cups) and well rinsed
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 cup heavy cream
1 lb. dried linguine
1 Tbs. lemon zest
Juice of 1/2 lemon
3/4 cup walnuts, roughly chopped and lightly toasted

Nutritional Sample Size based on six servings
Calories (kcal) : 630
Fat Calories (kcal): 280
Fat (g): 32
Saturated Fat (g): 13
Polyunsaturated Fat (g): 7
Monounsaturated Fat (g): 9
Cholesterol (mg): 85
Sodium (mg): 830
Carbohydrates (g): 68
Fiber (g): 5
Protein (g): 21

Preparation

Bring a large pot of salted water to a boil for cooking the pasta. Chop the trimmed prosciutto fat, if using, and put it in a large skillet with the butter. Heat over medium until the butter is melted and the fat is translucent. Add the leeks, season with salt, pepper, and nutmeg, and cover. Cook, stirring occasionally, until tender but not browned, about 10 minutes. Add the prosciutto, stirring to distribute, and then add the cream. Reduce the heat to low and let heat gently, uncovered, while you cook the pasta until just tender. Reserve 1 cup of the pasta cooking water and then drain the pasta, leaving drops of water clinging to it. Add the pasta and half of the reserved pasta cooking water to the skillet. Stir in the lemon zest and juice; season abundantly with black pepper. Heat gently for a few minutes to let the pasta drink up the sauce, adding more pasta cooking water if needed to thin it. Add the walnuts and taste for salt and pepper. Serve immediately.

(5 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (4 reviews)

Anniefoofoo | 01/08/2020
Really lovely. Prepared it exactly with one serving addition, a very generous handful of peppery arugula on top making for a very simple weekday dinner. Thank you for the inspiration!
ogindeng | 09/18/2019
A very easy but delicious recipe. We were all pleasantly surprised. I added some grated Parmigiano on top of the pasta. Pretty elegant!
tlamo | 10/25/2018
Absolutely wonderful! We had to use some leeks from our garden, and this recipe was perfect. Molly Stevens never disappoints.
Wolvie | 01/30/2008
I made this recipe exactly as written - it was great. I don't often make a recipe without tweaking it, but this one seemed to be complete and to my family's taste as it was. It is now in my favorites so I can make it again - so simple and great for a nite you don't have a lot of time, but so tasty!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Linguine with Leeks, Prosciutto & Lemon
Yield: four. servings
Cuisine: Italian
Ingredients: 4 oz. thinly sliced prosciutto, excess fat trimmed and reserved, lean part cut into 1/4-inch-wide strips; 2 Tbs. unsalted butter; 3 small leeks, white and tender green parts only, sliced (to yield about 2 cups) and well rinsed; Kosher salt and freshly ground black pepper; Pinch freshly grated nutmeg; 1 cup heavy cream; 1 lb. dried linguine; 1 Tbs. lemon zest; Juice of 1/2 lemon; 3/4 cup walnuts, roughly chopped and lightly toasted