Creamy Prosciutto, Lemon & Basil Linguine

A tasty and light - despite the creaminess - pasta that is perfect for mid-week dinners as it is ready and on the table in just a fraction longer than the time it takes for the pasta to cook.

The truffle oil I used is strictly optional although it added a lovely extra layer to the sauce. If you don’t have any you could try garlic infused oil, or failing that olive oil will be absolutely fine.


Creamy Prosciutto, Lemon & Basil Linguine
serves 2

200g linguine or spaghetti
40g pack prosciutto, sliced or torn into small pieces
1 tsp truffle oil
juice of ½ lemon
1 egg yolk
2 heaped tbsp crème fraîche
sml handful basil leaves, torn
freshly ground black pepper
large handful grated Parmesan, plus extra to serve

Cook the linguine in plenty of salted water according to packet instructions.

Meanwhile, fry the prosciutto in the truffle oil until golden and crisp.

Mix together the lemon juice, egg yolk and crème fraîche in a small bowl and set aside.

Drain the pasta, reserving a little of the cooking water, and add to the prosciutto in the frying pan.

Mix the prosciutto into the pasta then pour in the eggy creme fraiche and lemon mixture. Toss the parmesan and basil in and quickly mix everything together, loosening with a little of the pasta cooking water so that the creamy sauce coats the pasta.

Serve with plenty of freshly ground black pepper and a little extra Parmesan grated over the top.