This recipe uses thinly sliced prosciutto, which works well
with the more delicate flavor of the summer squash. But you could also
use pancetta (diced), bacon (thin strips), or even thinly sliced ham.
- 3/4 pound egg noodles
- 2 Tbsp olive oil
- 1 teaspoon butter
- 1/4 pound prosciutto, thinly sliced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3-4 summer squash, yielding 4 cups chopped squash
- Salt and pepper
- 4 eggs
- 1 cup grated Parmesan cheese (plus more for topping)
- 1 teaspoon lemon zest
- 1/2 cup basil leaves, sliced thin*
* To slice the basil leaves, chiffonade them by stacking basil
leaves on top of each other, roll them up into a cigar shape, starting
at one end and working your way down the "cigar" take thin slices from
1 To cook the pasta, bring a large pot of water to a
boil. Salt the water (one tablespoon of salt for 2 quarts of water).
2 As the water for the pasta is heating, prep your vegetables
and heat olive oil and butter on medium high in a large sauté pan.
Working in batches, lay pieces of sliced prosciutto down in the pan.
Fry gently on both sides until just lightly browned (no more than a
minute, more likely 30 seconds each side, the prosciutto is very thin),
remove from pan with tongs or a slotted spoon to a paper towel-lined
plate to drain. Once cool, tear into bite-sized pieces. Reserve oil in
3 Add pasta to boiling salted water. The pasta should take
about 10-12 minutes to cook until al dente (cooked but still a bit
firm), which is just about the right amount of time you'll need to cook
the vegetables. Cook with a rolling boil, uncovered.
4 While the pasta is cooking, add