Egg Pappardelle with Arugula, Leeks and Prosciutto

Egg Pappardelle with Arugula, Leeks and Prosciutto


  • 1/2 pound egg pappardelle

  • Kosher salt

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 2 leeks, white and pale green parts only, halved lengthwise and thinly sliced crosswise

  • 1/4 cup chopped fresh chives

  • 1/4 teaspoon pure lemon oil

  • 4 cups baby arugula

  • 1/3 cup Parmesan cheese, plus more for garnish

  • Freshly ground black pepper

  • 3 ounces prosciutto, torn into 1″ pieces


  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

  2. Drain, reserving 2 cups pasta cooking liquid.

  3. Meanwhile, heat oil and butter in a large heavy pot over medium heat.

  4. Add leeks and cook, stirring often, until softened but not browned, 5-8 minutes.

  5. Add pasta, chives, lemon oil, and 3/4 cup pasta cooking liquid.

  6. Cook, tossing and adding more cooking liquid by 1/4-cupfuls as needed, until a glossy sauce forms that coats pasta, about 4 minutes.

  7. Add arugula and 1/3 cup Parmesan, season with salt and pepper, and toss to combine.

  8.  Add prosciutto and toss again.

  9.  Top pasta with more lemon zest and Parmesan.