food

Melon and Prosciutto Spaghetti

It's okay to break the rules with this antipasto-turned-pasta dish.

food

Melon and Prosciutto Spaghetti

It's okay to break the rules with this antipasto-turned-pasta dish.

Ingredients

  • 1 cantaloupe, halved, seeded, rind removed
  • 1 package spaghetti
  • 2 tablespoons olive oil
  • 1/4 teaspoon fresh cracked pepper
  • 1 pinch salt
  • 1/2 lemon
  • 2-4 slices prosciutto di parma

Steps

  1. Cut the melon into 1/2-inch cubes.
  2. Add pasta to boiling salted water, and cook according to package instructions.
  3. Heat olive oil in a large sauce pan over medium-high heat. Add diced melon to the pan; sauté to soften. Use a wooden spoon to break the melon down as it softens. Season with pepper.
  4. Add pasta water as needed to keep the melon sauce loose. Season with a pinch of salt. Squeeze lemon juice into the pan to stop cooking. Remove from heat.
  5. Add cooked spaghetti directly into the pan. Toss to combine. Add more pasta water to the pan to loosen sauce, if needed.
  6. Transfer pasta to a plate and tear small pieces of prosciutto directly onto the pasta.