pasta al prosciutto e limone

Pasta al prosciutto e limone, or, Pasta with Lemon and Ham

Provenance: Riccardo Belletti, presumably originally from his mother
History: I know. I had my doubts too when he first informed me that he was making pasta with lemon and ham for lunch. For both of us. I don't even like lemons that much. But in fact, it's really quick and easy and absolutely delicious.

Recipe:
Ingredients:
- Half of one lemon
- 1/4 onion, chopped
- A few ounces of prosciutto crudo (the type of ham that's raw, though salt-cured)
- About half a pound of tagliatelle, or spaghetti - it should be of the long variety
- Olive oil
- Salt

Directions:
- Peel the lemon half and chop the peel into small pieces, though not invisible ones. Save the lemon.
- Sautée the lemon peel pieces and chopped onion in olive oil until onion is soft.
- Chop or tear the prosciutto crudo into manageable pieces, add to the skillet, and sautée the entire mix for about 5 (?) minutes, or until the pasta is done cooking (but al dente, per cortesia!!! Riccardo will turn over in the grave he doesn't have if one of his recipes that he didn't invent is made with overcooked pasta. And I will be held responsible. Don't do it.)
- Once the (al dente) pasta is drained and rinsed, take the skillet off the heat and add the pasta. Squeeze the lemon juice into the pasta and mix well.

Comments: The rough measurements are due to the fact that I've only watched him make it a couple times. Essentially, this sauce is light and at first glance non-existent if it weren't for the little bits of red ham. You can either juice the lemon beforehand or squeeze it straight onto the pasta.
And I wasn't kidding about not overcooking the pasta. That applies to all recipes in this blog.