If there were ever a reliable, fast, and affordable go-to weeknight dinner, pasta would be it. In this case, it’s Trader Joe’s egg pappardelle pasta, which not only cooks up in no time (just 6 to 7 minutes will get you to al dente), it also makes a good substitute for fresh pasta in a pinch.
The easy garlicky cream sauce starts with a cold pan, a touch of olive oil, and some prosciutto slices. After the slices get crisped through and placed to the side to drain, you’ll steep some heavy cream with sautéed garlic and any scraped up bits of prosciutto that might be lingering in the pan. As many great pasta dishes go, the heavy lifter here is the reserved pasta cooking liquid, which transforms these noodles into a glossy little dish. Hand-torn shards of the crispy prosciutto bring welcome texture, salt, and some architectural fun.
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What you’ll need
Pour 1 tsp. extra-virgin olive oil into a cold large skillet; arrange 2 thin slices prosciutto in an even layer in pan. Set over medium-low heat and cook, turning occasionally, until prosciutto is crisp, 5–7 minutes. Transfer to paper towels to drain; set aside. Reserve skillet.
Cook one 8-oz. package Trader Joe’s egg pappardelle pasta or 8 oz. other dried pappardelle in a large pot of boiling salted water until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
Meanwhile, heat remaining 1 Tbsp. extra-virgin olive oil in reserved skillet over medium-low. Cook 2 garlic cloves, finely chopped, stirring, until fragrant, about 20 seconds. Pour in ½ cup heavy cream, increase heat to medium, and bring to a simmer, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Cook, stirring often, until sauce is thickened, about 2 minutes; reduce heat to low. Using a Microplane, finely grate zest of 1 lemon into sauce. Cut lemon in half and squeeze in juice from 1 half. Cut remaining lemon half into wedges; set aside for serving. Stir in 2 Tbsp. finely grated Parmesan.
Add pasta and ¼ cup pasta cooking liquid to sauce. Cook, tossing often and adding more pasta cooking liquid if needed (you’ll probably use about ¾ cup), until pasta is coated and glossy. Season with freshly ground black pepper; taste and season with kosher salt if needed.
Divide pasta among bowls. Tear reserved prosciutto over and season with more pepper. Serve with reserved lemon wedges.
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LOVE the garlic-lemon combo in this recipe. Any good Pappadelle and prosciutto will do. Ramp up the Parmesan and garlic to the sauce. Top off with a paper thin slice of lemon sautéed in sauce. Sprinkle with fresh cracked pepper and finely grated Parmesan. A Ceasar Salad is the perfect accompaniment to this dish.
Very tasty. I’m not a big measurer so I used all the ingredients i used a bit more prosciutto, 2 lemons, Probably used more cheese and black pepper. Super easy, I had everything in the house. Made a side salad and a very easy good dinner
Not the best of BA pasta recipes. Bland. We discussed whether amping up garlic or lemon or cheese would help - came away saying there are better recipes to make.
Atlanta GA, USA (ATL)
I thought this was fantastic. The lemon makes it so fresh tasting. (I used extra lemon). Did not get my pasta from Trader Joe’s but had no issue finding it at our local market. I will definitely be making this again. Very filling. A small Caesar salad would be a great side.
Wondering if everyone used the dried pappadelle egg pasta to make the dish and did that seem critical? My Trader Joe’s has dried pappadelle but it’s not “egg pasta” just regular. They say the egg version was discontinued.
@James - Boy what schtick?? 😭😭 The obsession with Trader Joe’s is cause they got delicious food for cheap? Idk what you’re so confused about or why you’re upset like Trader Joe’s hurt you or something lmaooo. And “Acres of junk food” like..? They’re a grocery store of course they’re gonna have junk food, and it’s considerably less than most grocery stores and 100% not “acres” of it. Dramatic much 😂?
Loved this recipe. Added additional lemon zest and an extra piece of prosciutto. Easy, quick and delightful. Served with spinach salad.
Ummmmmm…. What’s the obsession with Trader Joe’s? The schtick is getting old. Why is BA promoting a chain with terrible produce, and acres of junk food masked under cute packaging?
Because we love lemon, I increased the lemon by 50%, added extra zest, and extra garlic. It was wonderful.
Royal Oak Mochigan
And yet, you commented. You couldn't write the recipe down by hand, or just read it off the computer as you're making it?
Made this for my toddler and husband and it's... Fine? Basically, this is about the most middle of the road dish imaginable. It's definitely easy, and it's definitely something a toddler tummy was fine with, but it's hard to pretend this was anything other than adequate.
Cannot print so cannot comment.