Line a baking sheet with parchment paper. Loosely roll up each piece of prosciutto and arrange them on the baking sheet. Bake until they shrivel and darken in color, about 10 minutes.
Remove baked prosciutto to a paper towel lined plate. Once cooled, tear into bite sized pieces.
Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions for al dente. Reserve about ½ cup pasta water, then drain. Return pasta to pot.
In a medium bowl, combine the ricotta, olive oil, Parmesan, lemon zest, ¼ teaspoon black pepper, and 3 tablespoon of the lemon juice (discard any extra juice).
Add the ricotta mixture to the pasta and toss everything together, if the sauce is too thick add the reserved pasta water 1 tablespoon at a time until a sauce forms and coats the pasta evenly. Add in most of the prosciutto pieces and arugula and toss to distribute.
Plate the pasta, then top with more fresh cracked pepper and the remaining prosciutto and arugula. Serve immediately, add extra lemon wedge if desired.
Notes
Make this dish vegetarian by omitting the prosciutto, it still has tons of flavor!
Keyword Arugula, Crispy Prosciutto, Lemon Ricotta Pasta, Lemon Ricotta Pasta with Crispy Prosciutto, Pasta, week night
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